Carrot Cake Recipe

50g walnuts

250g carrots

250g plain flour

3 tsp baking powder

175g butter

175g brown sugar (cane sugar perhaps)

3 eggs

1 tsp salt (unless using salted butter in which case less)

1 tsp mixed spice (four spice)

1 tsp ginger

Zest of an orange, or some mixed peel chopped finely

8 inch round cake tin

Cream butter and sugar together

Mix the salt and spices with the flour

Add an egg to the butter/sugar mix and stir, add some flour then another egg, then a bit more flour, the remaining agg and then the remaining flour. Stir gently with each addition.

Add the nuts, zest/peel and carrot and stir in gently.

Put in to the cake tin and cook at about 180C for 40 mins or until a skewer comes out clean.

Ice with cream cheese icing

For the icing:
50g butter (softened - In winter I melt it in a pan on very low heat, don't let it get hot)
50g icing sugar
150g cream cheese.
Add orange zest if you fancy.

If you didn't melt the butter then stir it until really soft. Mix in the cream cheese. Mix in the icing sugar. Then spread over the top of the cake.