Carrot Cake With Cream Cheese Frosting

• 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

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.

vegetable oil, brown sugar, eggs, carrots, walnuts, flour, bicarbonate of soda, mixed spice, frosting, butter, cream cheese, lemon rind, icing sugar

Taken from www.food.com/recipe/carrot-cake-with-cream-cheese-frosting-285955 (may not work)