Carrot and walnut cake

Carrot gold — for a vegetable that's simply tops, you can't go past this trusty rabbit-magnet!

• 2 cups self-raising flour
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1 cup firmly packed brown sugar
• 2 cups grated carrot (see note)
• 1 cup chopped walnuts
• 1 cup vegetable oil
• 3 eggs, lightly beaten

Cream cheese frosting

• 125g cream cheese, softened
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture
• Walnuts, to decorate

Energy 1963kJ	Fat saturated 5.00g
Fat Total 31.00g	Carbohydrate sugars 23.00g
Carbohydrate Total 40.00g	Dietary Fibre 2.00g
Protein 7.00g	Cholesterol 64.00mg
Sodium 224.88mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.

2. Step 2

   Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

3. Step 3

   Make frosting: Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth. Spread frosting over cake. Decorate with walnuts. Serve.

Cream cheese frosting

Note: You'll need 2 large carrots.