Carrot Cake With Cream Cheese Frosting

• vegetable oil↗1 cup
• brown sugar↗1 1⁄3 cups
• eggs↗3
• grated carrots3 cups
• coarsely chopped walnuts1 cup
• self raising flour↗2 1⁄2 cups
• bicarbonate of soda↗1⁄2 teaspoon
• mixed spice2 teaspoons
• Frosting↗
• butter, softened↗30 g
• cream cheese↗80 g
• finely grated lemon rind1 teaspoon
• icing sugar↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat oven to 180.

2. 2

   Grease a 22cm round cake tin and line with baking paper.

3. 3

   Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy.

4. 4

   Transfer mixture to a larger bowl; using a wooden spoon, stir in carrot and nuts, then siffted dry ingredients. Pour the mixture into your prepared tin.

5. 5

   Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool.

6. 6

   Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar until smooth. Spread on top of cooled cake.