Carrot Cake With Cream Cheese Frosting - cooking recipe

Ingredients

1 cup vegetable oil
1 1/3 cups brown sugar
3 eggs
3 cups grated carrots
1 cup coarsely chopped walnuts
2 1/2 cups self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
Frosting
30 g butter, softened
80 g cream cheese
1 teaspoon finely grated lemon rind
1 1/2 cups icing sugar

Preparation

Preheat oven to 180.
Grease a 22cm round cake tin and line with baking paper.
Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy.
Transfer mixture to a larger bowl; using a wooden spoon, stir in carrot and nuts, then siffted dry ingredients. Pour the mixture into your prepared tin.
Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool.
FROSTING:
Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar until smooth. Spread on top of cooled cake.