Transcript

Cake

1 cup oil
1 ½ cups brown sugar firmly packed
3 eggs
3 medium carrots grated
1 cup chopped pecans or walnuts
½ cup sultanas
2 ½ cups self raising flour
½ tspn bicarbonate of soda
2 tspns mixed spice (make your own? See below

Icing

150gr cream cheese 1 1/2 cups icing sugar
1 large lemon zested and juiced
Mixed Spice

2 quills cinnamon
1 tspn coriander
1 nutmeg nut
½ tspn ground ginger
¼ tspn all spice
3 cloves

Pound and grind to a powder in a pestle and mortar
Making the cake.

Preheat your oven to 180c and grease a round cake tin.
Whip the sugar oil and eggs to a frothy frenzy in a mixer until it has really doubled in volume and is light.

Meanwhile sieve the spices, bicarbonate and flour really well together in a large bowl then add the carrot and nuts mixing through well.

Now pour in the egg mixture and mix through to create a lovely cake batter. Pour into the cake tin and bake for 45 minutes or until a skewer comes out clean from the middle of the cake.

Turn out on a cake tray and allow to cool.

For icing beat your cream cheese with a little juice to help it get started, add the sugar and get it mixing. Blanch your zest in a small pot of boiling water for 30 seconds to often, drain and add to mixer.

Keep beating until smooth adding lemon juice to taste.

Using a palette knife or spatula ice the cake and then eat it!