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Carrot Cake with Cream Cheese Icing

Ingredients

• 1 cup oil
• 1 cup caster sugar
• 3 eggs
• 1 cup plain flour
• 1 1/3 t bi carb soda
• 1 1/3 t baking powder
• 1 t cinnamon
• 1 t nutmeg
• 1/2 t salt
• 1 cup chopped pecans
• 2 cups grated carrot
• Icing -
• 125g cream cheese
• 2 T butter
• 2 c icing sugar mixture
• Lemon juice

Directions

Add oil and sugar to a bowl. Add eggs, one at a time, beating well after each addition.
Sift flour, bi carb, baking powder, spices and salt and add to mixture.
Add carrots and pecans and mix well.
Line an 8 “ (20cm) square tin and add mixture.
Cook in a moderate oven (180°C) for an hour or until a skewer comes out clean.
Allow to cool before icing.

Icing - beat butter and cream cheese and gradually add sugar. If mix is too stiff add lemon juice so it can be spread over cake.
Keep in the fridge.