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Carrot Cake

Amanda McInerney
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Cake

Ingredients
  

  • 1 1/2 cups plain flour
  • 1 rounded tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups caster sugar
  • 180 mls vegetable oil
  • 3 eggs
  • 1 Tbsp grated fresh ginger
  • 2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 5-6 medium sized carrots grated
  • 1 cup roughly chopped walnuts
  • CREAM CHEESE ICING
  • 250 gms cream cheese
  • 1/2 cup icing sugar
  • juice of half a lemon

Instructions
 

  • Preheat oven 180C. Grease and line 22cm spring form cake pan.
  • Combine all cake ingredients, except carrots and nuts, in a food processor and whizz until well combined.
  • Add carrots and nuts and stir through.
  • Pour into cake pan, bake 55-60 minutes until done. Test with a skewer.
  • Cool in pan for 10 minutes, then remove and cool on a cake rack.
  • ICING
  • Combine icing ingredients in food processor and whizz until smooth.
  • Ice cake when cooled.
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