Baked this afternoon, a Carrot and Poppy seed traybake, with Lemon icing

Using a basic all-in-one Victoria Sponge recipe,  8 oz/200g of sugar, butter (or margarine), self raising flour and eggs. 4 eggs is the usual amount but I weigh mine as sizes can vary and too much egg mixture has led to a drier result, I've found.

A teaspoon of baking powder, a little splash of milk and a sprinkle of salt,then allwhisked together for a minute or two until pale and creamy. I added some Poppy seeds also-just to try as my Mum used to use them sometimes-and half a finely grated carrot.

Baked in a small baking tray (7" x 9" approx) lined with greaseproof paper, for about 30mins at 180 °  or Gas 4.

Icing sugar (about a third of a 500g pack,for thinnish icing) mixed with lemon juice and a tiny bit of vegetable oil, until desired consistency, then drizzled over cake. This one came out well,nice and moist,pleased with it. Might have some tomorrow warmed with custard,yum!!