Carrot Cake

• Vegetable Oil2 cups
• Plain Flour1 lb
• Bicarbonate Of Soda2 tsp
• Sugar2¼ cups
• Eggs5
• Salt½ tsp
• Cinnamon2 tsp
• Carrots1 lb grated
• Walnuts5¼ oz
• Cream Cheese7 oz
• Caster Sugar5¼ oz
• Butter3½ oz

Instructions

1. 1

   For the carrot cake, preheat the oven to 160C/325F/Gas 3.

2. 2

   Grease and line a 26cm/10in springform cake tin.

3. 3

   Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined.

4. 4

   Stir in the carrots and walnuts.

5. 5

   Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.

6. 6

   Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

7. 7

   Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy.

8. 8

   Spread the icing over the top of the cake with a palette knife.