Carrot cake

1. Vegetable oil – 140 ml

2. Light brown sugar – 200 gm

3. Grated carrot (weight when grated) – 300 gm

4. Raisins – 10 gm

5. Walnuts, chopped - 75 gm

6. Plain-all-purpose-flour – 180 gm

7. Soda bicarb + Baking soda – a little more than 1/2 tspn

8. Ground cinnamon – 1 tspn

9. Ground nutmeg – ½ tspn

10. 2 eggs

11. Vanilla essence – 1 tspn

Procedure:

1. Preheat the oven to 150°C.

2. Put all ingredients except the grated carrot and chopped walnuts in a processor and blitz till everything mixes.

3. Now switch off and fold in the grated carrots and walnuts.

4. Line a cake tin and pour the cake mixture in.

5. Bake at 150°C for about 1.25 hrs, till a knife comes out clean.

6. Let it cool on a plate.

Icing:
Ingredients:

1. Cream cheese – from the fridge – a little less than 250 gm

2. Zest of an orange

3. Butter – 50 gm

4. Vanilla essence – 1 tspn

5. Icing sugar - 275 gm

Note: After the cake cools completely, then put on the icing.

Procedure:

1. Put the ingredients in a processor and blitz on the whip mode, and get a smooth, thick paste.

2. With a butter knife, spread it on the cake.

3. Eat !!