Ingredients:

1cup (250ml) Sugar

1cup(250ml) Oil

2ml Bicarb

2.5ml Baking Powder

2ml Salt

2.5ml Cinnamon

1ml Nutmeg

150ml Chopped Nuts

350ml(1cup+100ml) Flour

3 Eggs

500ml(2cups) Grated Carrots

2.5ml Vanilla

Method:

Grate the carrots finely.

Measure the oil, sugar and vanilla into a bowl and blend, add the eggs one at a time and Beat well.

Sift the dry ingredients into a bowl (flour, cinnamon, salt, baking powder and bicarb) Mix thoroughly.

Add the grated carrots and nuts and mix well.

Bake in 2 x greased 23cm cake tins at 180°C for 25-30 minutes until golden.

Cool completely before Icing with Cream Cheese Icing.

CREAM CHEESE ICING

1 tub of Cream Cheese

150g of Butter in Summer

5ml Vanilla Essence

3 cups Icing Sugar

Using the hand beater, beat the cream cheese until smooth. Then add the softened butter and vanilla and beat together until just combined.

Add the icing sugar and beat until just mixed. Be careful not to over beat or the icing will split and stay very soft.

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