Laura Mariano
INGREDIENTS
- 250g self-raising flour
- 2 teaspoons ground cinnamon
- 400g caster sugar
- 350ml vegetable oil
- 4 eggs
- 350g grated carrots (about 4 medium carrots)
- 120g chopped walnuts
- Cream cheese icing
- 225g cream cheese
- 110g margarine, softened
- 450g icing sugar
- 1 teaspoon vanilla extract
Instruction
- Preheat the oven to 180 C / Gas 4. Grease one 23cm round cake tin
- In a medium bowl, stir together the flour, cinnamon and sugar.
- Add the oil and eggs, mix until blended, then stir in the carrots and nuts.
- Divide the cake mixture evenly between the two prepared tins.
- Bake for 30 – 40 minutes in the preheated oven – check after 30 minutes. A skewer inserted into the cake should come out clean.
- Cool cake on a wire racks before removing from the tin.
- To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the vanilla. Use to top the cooled cake.
