Carrot and walnut cake

Makes 1 cake or 16 – 20 cupcakes

Prep: 20 min                 Cook: 45 min                 Ready in: 1 hour 5 min

Ingredients:

Cake

• 2 cups of all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 cup oil
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups of grated peeled carrots
• 1 cup chopped walnuts

Icing

• 125g softened cream cheese
• 1 1/2 cups icing sugar

Directions:

1. Preheat oven to 180°C fan-forced. Grease or line a cake tin with baking paper
2. Sift flour and cinnamon into a bowl. Add sugar, carrot, walnuts, oil, vanilla extract and eggs. Stir to combine.
3. Spread evenly into cake tin and back for 1 hour or until a skewer comes out clean.
4. Stand for 10 minutes before moving to a cooling rack
5. Use an electric beater to mix cream cheese until smooth. Gradually beat in sugar until smooth and spread over cooled cake.