Carrot And Walnut Cake

• 2 1/4 cups self-rising flour
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 3.5 oz grated carrot
• 3.5 oz grated zucchini
• 1 cup firmly packed brown sugar
• 1 1/4 cups walnuts, chopped, plus extra to decorate
• 1 cup vegetable oil
• 3 None large eggs, lightly beaten
• None None Icing
• 1/2 cup cream cheese, softened
• 4 1/2 tbsp butter, softened
• 1 tsp vanilla extract
• 1 cup powdered sugar, sifted

1. Preheat oven to 350u0b0F. Lightly grease and line an 8 inch square cake pan with parchment paper.
2. Sift flour and spices together. Add carrot, zucchini, sugar, nuts, oil and eggs. Mix to combine. Spoon mixture into prepared pan and bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins. Turn out onto a wire rack to cool completely.
3. To make the icing, beat together cream cheese, butter and vanilla. Gradually beat in powdered sugar until smooth. Spread over cake and decorate with extra walnuts.

flour, pumpkin pie spice, ground cinnamon, carrot, zucchini, brown sugar, walnuts, vegetable oil, eggs, icing, cream cheese, butter, vanilla, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/32412 (may not work)