INGREDIENTS:

Cake

• 2 cups grated carrot
• 1/2 cup sultanas
• 2/3 cup chopped walnuts
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 2 cups self-raising flour
• 2 teaspoons mixed spice
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda

Icing

• 185 g cream cheese
• 1/3 cup icing sugar

INGREDIENTS:

1. Preheat oven to moderate 180°C . Brush deep 20 cm square cake tin with melted butter or oil; line base with baking paper. Place carrot, sultanas, walnuts and sugar in large bowl. Add combined eggs and oil.

2. Add sifted flour, spices and soda. Combine with wooden spoon.

3. Pour into prepared tin, smooth surface. Bake for 1 hour or until skewer comes out clean when inserted into centre. Leave in tin for 10 minutes before turning onto wire rack.

4. To make Icing: Using electric beaters, beat the cream cheese and sugar in a small bowl until light and creamy. Spread on top of cooled cake. Dust with mixed spice or nutmeg, if desired.

Variation: Add a tsp of grated lemon rind to icing.

Download Printable Classic Carrot Cake Recipe (PDF) 

https://drive.google.com/open?id=1qsTaN4qfgED4QIaoiEaPPHlVCVBP__qD