Name: Carrot and walnut cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Ingredients: 2 cup self-raising flour; 1 teaspoon mixed spice; 1 teaspoon ground cinnamon; 1 cup grated carrot; 1 cup grated zucchini; 1 cup firmly packed brown sugar; 1 cup walnuts, chopped, plus extra to decorate; 1 cup vegetable oil; 3 lightly beaten eggs; Icing; 125 gram softened cream cheese; 60 gram softened butter; 1 teaspoon vanilla essence; 1 cup sifted icing sugar

Ingredients

2 cup self-raising flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1 cup grated carrot

1 cup grated zucchini

1 cup firmly packed brown sugar

1 cup walnuts, chopped, plus extra to decorate

1 cup vegetable oil

3 lightly beaten eggs

Icing

125 gram softened cream cheese

60 gram softened butter

1 teaspoon vanilla essence

1 cup sifted icing sugar

Method

1.Preheat oven to 180°C. Lightly grease and line a 22cm square cake pan with baking paper.

2.Sift flour, spice and cinnamon together into a large bowl. Add carrot, zucchini, sugar, nuts, oil and eggs. Mix well. Spoon mixture into pan, smoothing surface.

3.Bake 45-50 minutes, until cooked when tested with a skewer (cover loosely with foil if overbrowning). Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.

4.To make icing, beat together in a small bowl, using an electric mixer, cream cheese, butter and vanilla. Gradually beat in icing sugar until a smooth spreadable consistency.

5.Spread icing over cooled cake and decorate with extra walnuts.