Carrot Cake With Cream Cheese Frosting

After many attempts at finding a decent recipe, I now use this one - taken from a Womens Weekly cookbook.

• Ready In: 1 hr 29 mins
• Serves: 12

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

Directions

1. Preheat oven to 180.
2. Grease a 22cm round cake tin and line with baking paper.
3. Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy.
4. 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.
5. Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool.
6. FROSTING:
7. 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.