Carrot Cake - cooking recipe

Ingredients

2 1/2 cups self-rising flour
2 tsp ground cinnamon
1 cup packed light brown sugar
2 1/2 cups grated carrots
1 cup vegetable oil
3 None eggs, beaten
1 1/2 pkg (12 oz) cream cheese, softened
1 cup powdered sugar
1/2 tbsp lemon juice
None None Orange and green food color, to tint

Preparation

Preheat the oven to 350\u00b0F. Grease and flour an 8 inch square baking pan.
Mix the flour, cinnamon and brown sugar in a large bowl. Add the carrots, oil and eggs and mix well. Pour into the prepared pan.
Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.
For the frosting, beat the cream cheese, powdered sugar and lemon juice until smooth. Reserve 1/2 cup of the frosting. Spread remaining frosting on the cooled cake. Cut cake into squares. Tint half the reserved frosting orange; tint the other half green. Place orange frosting in a small piping bag fitted with a small plain tip. Pipe carrots in the center of each piece of cake. Place green frosting in a small piping bag fitted with a small plain tip. Pipe tops on the carrots.