Carrot Cake

250g of peeled and grated carrots (3 cups)

1/2 cup of canola or safflower oil

1 cup of brown sugar, lightly packed

3 eggs

1 1/2 cups of self-raising flour

1 teaspoon of bi-carb soda

2 teaspoons of cinnamon powder

pinch of salt

1/4 cup roughly chopped walnuts

Preheat oven to 180 degrees Celsius.

Place oil, sugar and eggs into a bowl, mix until well combined.    Add the flour, cinnamon, soda and salt.   Mix well.   Add the walnuts and grated carrots and mix well again. 

Pour into two well-greased 12 x 17cm loaf tins, or one deep 20cm square tin.    Bake in oven for 45 minutes or until cooked.     When cool, ice with cream cheese frosting.

Cream Cheese Frosting

125 grams butter

2 cups icing sugar

2 teaspoons lemon juice

Place cream cheese and butter in a bowl and mix until smooth and creamy.    Add the icing sugar and lemon juice, mix well.    Spread over your cooled cake.

Enjoy!