This recipe comes from the lovely Rosetta. Rosetta has the baking mojo - buckets and buckets of it - and this is one of our favourite cakes. In fact, we think it's the best carrot cake ever.
1 cup castor sugar
3/4 cup light oil
1/2 tsp vanilla essence
1 cup flour
1 tsp baking soda
1/2 tsp mixed spice
1/2 tsp salt
1 1/2 cups grated carrot
1/2 cup chopped walnuts
60g cream cheese
1 1/2 cups icing sugar
1 tsp lemon rind
Preheat oven to 175 Celsius and line cake tin with baking paper.
Combine eggs, sugar, oil and vanilla essence. Stir in sifted four, baking soda, mixed spice and salt. Then mix in carrot and walnuts until just combined. Pour mixture in to lined cake tin.
Cook for 45-50 mins.
Let cake cool completely before adding the frosting.
This recipe is also great made a day ahead, just make sure you store it (without frosting) in an airtight container. I leave it out of the fridge because that tends to dry it out a bit.
Yesterday's afternoon tea - cinnamon pecan scrolls, Rosetta's carrot
cake, apple crumble muffins and blueberry cheesecake (not shown).