Carrot Cake With Lemon Icing - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1 pinch salt
1 cup caster sugar
1 1/2 cups finely grated carrots (usually about 1 large carrot)
1/2 cup chopped walnuts
2 eggs
3/4 cup oil
1 teaspoon vanilla essence
Lemon Icing
1 cup icing sugar
1 tablespoon lemon juice
1 teaspoon softened butter
3 -4 drops vanilla essence
lemon peel

Preparation

Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
Beat well with a wooden spoon until thoroughly mixed.
Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
Cool for a few minutes before turning out onto a cake cooler. Set aside.
When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
TO MAKE THE LEMON ICING:
Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
Spread thickly onto cooled cake and top with lemon peel.