Carrot Cake

Cuts into 8-10 slices

Ingredients
200g plain flour
1 tsp ground cinnamon
1/2 tsp ground nutmug
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
140g light brown sugar
200ml vegetable oil
3 medium eggs (in room temperature)
250g carrots, peeled and grated
50g chopped walnuts / pecan nuts (optional)

For the frosting
250g cream cheese
Finely grated rind of 1 lemon
1 tsp vanilla essence
150g icing sugar
1 tbsp lemon juice

Method
- Preheat oven to 150 degree C. Lightly oil and line the base of a 7 or 8 inch round cake tin with greaseproof paper.
- Sift and combine all dry ingredients, except sugar.
- Beat the eggs, sugar and oil for about 1 minute in a mixing bowl. Add in all the dry ingredients and mix well.
- Add the carrots and walnuts, mixed thoroughly and pour into cake tin. Bake in oven for about 50 mins - 1 hours (half the baking time if the batter is separated into 2 cake tins), until a skewer inserted into the centre of cake comes out clean.
- Remove from oven and allow to cool in the tin for 10mins before turning out to a wire rack.
- To make the frosting, beat together the cream cheese, lemon rind, juice and vanilla essence. Take note that the cream cheese and butter should be at room temperature.
- Sift the icing sugar first and stir into the cream cheese mixture, until it reaches a thick and smooth consistency.
- When the cake is completely cooled, spread the frosting over the top/side. Best to chill in the fridge for a day/overnight before serving.