Ingredients
1 ½ cups of carrot shred½ cup of walnuts
2 eggs
1 cup caster sugar
¾ cup oil (Olive or vegetable)
½ tsp vanilla
1 cup plain flour
1 tsp bi-carbonate soda
½ tsp salt
1 tsp mixed spiced (more if you want)
Method
Combine the eggs, sugar, oil and vanilla and beat with an electric mixer. Sift the flour, bi-carbonate soda, salt and spice and add to the moisture. Mix well. Stir in the carrot shred. Pour the mix into a 20 cm ring or round tin and bake in a moderate (180 °C or 170°C fan forced) oven for 45 minutes.
Choose your preferred icing:
Cream Cheese Frosting
30 grams of butter
60 grams of cream cheese
grated lemon rind to taste
1 1/2 cups of sifted icing sugar
Mix ingredients and ice the cooled cake.
Lemon Flavoured Butter Icing
3/4 cup of icing sugar
1 Tbsp of butter
Lemon essence to taste
One capful of milk
Beat well and ice the cooled cake.
