Here’s a wonderfully moist version of an old favourite.
To make this cake, prepare 1½ cups of grated carrots and ½ a cup of roughly chopped walnuts. In a bowl combine 2 eggs, 1 cup of caster sugar, ¾ of a cup of vegetable oil, ½ a teaspoon of vanilla, 1 cup of sifted flour, 1 teaspoon of bi-carbonate of soda and ½ a teaspoon each of mixed spice and salt. Beat (with an electric mixer or wooden spoon) until the mixture is smooth then add the carrots and walnuts. Pour into a greased 20cm (8″) ring tin and bake in a 180C (375F) oven for 40-45 minutes.
For the cream-cheese frosting, beat 30g (1oz) of softened butter with 60g (2oz) of cream cheese until smooth. Add 1 teaspoon of grated lemon rind and 1½ cups of icing sugar and mix until smooth. Spread onto the cooled cake.
michelle picker cooks 