Name: Carrot and walnut cake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 2.50 gm mixed spice; 2.50 gm ground cinnamon; 180.00 gm firmly packed brown sugar; 500.00 ml grated carrot (see note); 115.00 gm chopped walnuts; 230.00 gm vegetable oil; 3 eggs, lightly beaten; 125g cream cheese, softened; 2 tsp finely grated lemon rind; 225.00 gm icing sugar mixture; Walnuts, to decorate

Carrot and walnut cake

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Prep Time:
30 minutes

Cook Time:
75 minutes

Total Time:
105 minutes

Golden Carrot Delight: A favorite of both rabbits and humans alike!

Ingredients:

300.00 gm self-raising flour
2.50 gm mixed spice
2.50 gm ground cinnamon
180.00 gm firmly packed brown sugar
500.00 ml grated carrot (see note)
115.00 gm chopped walnuts
230.00 gm vegetable oil
3 eggs, lightly beaten
125g cream cheese, softened
2 tsp finely grated lemon rind
225.00 gm icing sugar mixture
Walnuts, to decorate

Instructions:

Preheat your oven to 180°C/160°C fan-forced, then generously grease a 6cm-deep, 19cm square cake pan and line the base and sides with baking paper.
In a bowl, combine sifted flour, spices, and cinnamon. Add sugar, carrots, chopped walnuts, oil, and eggs. Mix thoroughly. Transfer the mixture to a prepared pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean (cover with foil if necessary to prevent over-browning). Let it sit in the pan for 10 minutes before turning out onto a wire rack to cool.
Prepare the frosting by combining cream cheese and lemon zest using an electric mixer until creamy. Slowly incorporate the sugar until well blended. Spread the luscious frosting over the cake, sprinkle with walnuts for added crunch, and serve with pride.

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