Carrot and Walnut cake

 
 

Preheat oven to 180°C fan-forced.
Grease a 6cm-deep, 19cm square cake pan and line with baking paper.
Sift flour, spice and cinnamon into a bowl.
Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine.
Spread into prepared pan.
Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean
Leave in pan for 10 minutes before turning out onto a wire rack to cool.
Spread icing over cake and top with walnuts.
To make icing:
Use an electric mixer to beat cream cheese and lemon rind until smooth.
Gradually beat in sugar until smooth.

Recipe source: Taste
 

2 cups self-raising flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
2 cups grated carrot
1 cup chopped walnuts
1 cup vegetable oil
3 eggs, lightly beaten
125g cream cheese
2 tsp finely grated lemon rind
1 1/2 cups icing sugar mixture
Walnuts, to decorate