Carrot Cake From The Fat Dog Cafe - cooking recipe

Ingredients

1 cup oil (I use either light olive oil or canola oil)
1 1/2 cups brown sugar
3 eggs (lightly beaten)
2 cups grated carrots
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup walnuts (roughly chopped)
1/4 cup sunflower seeds
ICING
250 g cream cheese
1/4 cup sifted icing sugar (powdered sugar)
1 teaspoon finely grated lemon rind
1/2 cup toasted muesli (optional)

Preparation

Line either a loaf tin or 20cm (8\") cake tin with baking paper.
Preheat oven to 180'C.
Beat oil and sugar together with a wooden spoon.
Add eggs and grated carrot and mix well.
Fold in the dry ingredients, nuts and seeds.
Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
Leave in tin 10mins before turning out to cool completely.
ICING:.
Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.