**You will need approximately 3 large carrots (540g) for this recipe**

INGREDIENTS:

1 cup vegetable oil
1 1/3 cups firmly packed brown sugar
3 eggs
3 cups firmly packed, coarsely grated carrot
1 cup coarsely chopped walnuts
2 1/2 cups self-raising flour
1/2 tsp bicarbonate soda
2 tsp mixed spice

FOR FROSTING:

30g butter, softened
80g cream cheese, softened
1 tsp finely grated lemon rind
1 1/2 cups icing sugar mixture


METHOD:

1. Preheat oven to moderate (180-190C/350-375F/Gas mark 4-5). Grease a deep 22cm round cake pan; line base with baking paper.

2. Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy.

3. Transfer mixture to large bowl, using a wooden spoon, stir in carrot and nuts, then sifted dry ingredients. Pour mixture into prepared pan.

4. Bake cake in oven about 1 1/4 hours (cover cake loosely with foil during baking if it starts to over-brown). Stand cake in pan 5 minute before turning onto wire rack; turn cake top-side up to cool.

5. Spread cold cake with lemon cream cheese frosting.

ENJOY!


TO MAKE LEMON CREAM CHEESE FROSTING:

Beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar.


**KATIE'S TIPS** Use a light, blended vegetable oil, such as corn, safflower, or canola. Pecans can also be substituted for walnuts- or alternatively omit nuts altogether. Use a commonly made cream cheese, such as Philadelphia (use full fat cream cheese).

Cake will keep for up to 3 days, refigerated in an airtight container. Frosted or unfrosted, cake can be frozen for up to 3 months.

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