Ingredients
Cream cheese icing
Method
1.Preheat oven to 180°C. Grease and line a 24cm square tin with baking paper.
2.Beat the eggs and sugar until thick and creamy. Add the oil and beat again until well blended. Add the sifted dry ingredients – flours, spices, baking soda and baking powder – and mix thoroughly but with a light hand. Fold in the carrots, seeds and lemon juice.
3.Pour into the prepared tin.
4.Bake for 1 hour or until a skewer inserted comes out clean.
5.Allow to cool in the tin until warm before turning out on to a wire rack.
6.Ice with cream cheese icing once completely cooled and shower with toasted walnuts.
Cream cheese icing
7.Place all the ingredients in a food processor and blend until smooth.
Note
- Makes one 24cm cake. – Using some wholemeal flour and adding pumpkin and sunflower seeds adds texture to this beautiful cake.