Classic carrot cake

You can't beat a moist slice of carrot cake and a cup of tea in the afternoon.

Makes 1 large cake

Ingredients

Cake

• 150ml olive oil
• 220g brown sugar
• 4 eggs
• 250g self raising flour
• 300g grated carrots
• 1/2 tsp each of cinnamon, ginger and nutmeg
• 75g chopped walnuts (extra for garnish)

• 2 tsp bicarbonate of soda

Icing

• 75g icing cugar
• 250g full fat cream cheese
• 1 tsp vanilla extract

1. Method

   Preheat oven to 180 degrees celcius. Line or grease a large cake tin.
2. Whisk together eggs and sugar until pale and fluffy. Add the carrot, oil and walnuts to the mixture. Sift together the remaining ingredients and add to the cake batter. 
3. Spoon the mixture into the cake tin and bake for 50 minutes or until the cake is springy on top and a skewer comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool.
4. For the icing, place all ingredients in a bowl and whisk until combined and thick. Spread the icing over the cake when the cake is cooled. Sprinkle with chopped walnuts.