This carrot cake recipe from Linda is delicious! Super moist with the the perfect touch of spice. And who can say no to cream cheese icing…mmmm…
Carrot Cake
1 cup caster sugar
1 cup olive oil
3 eggs
1 1/2 cups plain flour
2 tsp cinnamon
1 tsp bicarb
1 1/2 tsp baking powder
1/2 cup chopped walnuts
2 cups grated carrot
Beat sugar, oil and eggs together with wooden spoon.
Fold in dry ingredients.
Add walnuts and carrot.
Bake at 180 degrees celcius for 45-50 minutes (muffin-sized cupcakes, about 30 minutes).
Ice with cream cheese icing.
I made my icing using 250g cream cheese, softened. Stirred in about 2 cups icing sugar and a tiny squeeze of lemon juice.
