• 2 cups      plain flour
• 2 cups      castor sugar
• 2 tbls       cinnamon
• 2 tspn      baking powder
• 2 tspn      bi-carb soda
• 3 cups      grated carrot (around 4 large carrots)
• 1 cup        vegetable oil
• 4              eggs
• 1/2 cup     chopped walnuts

Cream Cheese Icing

• 85 g         cream cheese (room temperature)
• 1/4cup      butter, softened (not melted)
• 2 cups      icing sugar
• 1 tspn      vanilla essence

Cake

1. Preheat oven to 180′C. Grease large cake tin (it doesn’t matter what shape, as long as it’s big, ie 28cm round tin).
2. In a large bowl, combine all dry ingredients and mix well.
3. Add grated carrots, oil and eggs. Mix until just moistened then beat with an electric beater on medium for 2 minutes.
4. Fold in chopped walnuts.
5. Spoon into cake tin until 3/4 full.
6. Bake for 25 - 30 minutes or until a skewer comes out clean.
7. Cool for 10 min in tin, then remove and cool completely before icing.

Icing

1. In a large bowl, beat cream cheese and butter until light and fluffy
2. Add icing sugar and vanilla essence, mix until smooth

Variations

• If using a cake tin with hole in middle (see picture), bake for 30 -45 minutes or until skewer comes out clean.
• Make individual cakes in a muffin tin or mini loaf tins. Bake for 20 - 30 minutes or until skewer comes out clean.
• To get same amount of icing as picture, double the Icing mixture.

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