Carrot Cake With Cream Cheese Frosting

Name: Carrot Cake With Cream Cheese Frosting
Prep time: 20 min
Cook time: 1 h 9 min
Total time: 1 h 29 min
Yield: 12 serving(s)
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; 30 g butter, softened; 80 g cream cheese; 1 teaspoon finely grated lemon rind; 1 1/2 cups icing sugar

Submitted by just a smidgen

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

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Ready In:: 1hr 29mins
Ingredients:: 12
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

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.