For the cake
- 25g butter, softened
- 25g caster sugar
- 1 egg, beaten
- 35g self-raising flour
- Pinch ground cinnamon
- 10g carrots, peeled and finely grated
- Preheat the oven to 180°C/Gas 4.
- Cream together the butter and sugar until pale and creamy. Add the egg a little at a time, beating well between each addition. Fold in the flour and cinnamon and mix gently until well combined then fold in the carrot.
- Spoon the mixture into the mould with a teaspoon, spreading the mixture to ensure the corners are filled.
- Bake for 10-15 minutes until well risen and golden brown. Transfer the mould to a cooling rack and leave to cool for 5 minutes before carefully removing the cake from the mould. Leave to cool completely then trim away any excess cake so your number sits flat.
- To decorate, rub a little fat onto the worktop to prevent sticking then roll out the icing. Place the mould on top of the icing then cut around it with a knife, leaving about 5cm spare all the way around. Warm the jam a little and brush over the cake then carefully lift the icing onto the cake and press to secure. Gently press the excess icing down the sides of the cake, carefully easing it into the corners. If your number has a hole, cut a narrow strip of icing to cover the inside and gently press it into place with the handle of a wooden spoon, blending the pieces together with your fingertips to smooth away the joins. Decorate with sweets or add faces with icing.
Tip: This cake will keep in an airtight tin for up to a week.