Carrot & Cream Cheese Frosting

Ingredients

1 cup brown sugar

1/2 cup olive oil

1/4 cup butter

2 cups flour

2 tsp ground cinnamon

1/2 tsp nutmeg/ginger powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cups carrots

3/4 cups walnuts

3 eggs

1 tsp vanilla Essence

Lemon cheese frosting:

1/2 cup powdered sugar

250 g package cream cheese

1/4 cup butter, soften

1/4 tsp vanilla

1/2 tbsp lemon juice

Directions

1. Position rack in middle oven. Heat to 180C. Oil 2 9"x2" cake pans and line bottoms with parchment paper and oil the paper.
2. Put sugar and butter in mixer and stand aside.
3. In a medium bowl, combine flour, cinnamon, nutmeg, baking soda and salt. Mix well and set aside.
4. In a food processor, chopped carrots into tiny pieces and set aside. Do the same for the walnuts.
5. In a small bowl lightly beat the eggs with a fork, stir in vanilla and set aside.
6. Beat the sugar and butter and olive oil on Low until well combined, scraping down once 2 to 3 mins.( looks like white sand).
7. Add in the dry ingredients in 3 or 4 additions, alternating with egg mixture, and ending with the dry, scrPe. The sides of the bowl once or twice.
8. Stir in the carrots and walnuts. ( and raisins if using). Let batter sit for 15 mins.
9. Divide the batter between cake pans and bake 35-40 mins. Cool them on a rack for 15 mins. Release the cakes from pans and transfer to rack.
Lemon cream cheese frosting
1. Put cream cheese and other ingredients and whip on high until smooth and light1-2 mins.

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