170g- carrots ( 2 big carrots)
150g- caster sugar
130g- standard flour
120g- oil ( any flavorless)
2- large eggs
1tsp- baking powder
1tsp- baking soda
1/4tsp- salt
1tsp- cinnamon powder
½ cup walnuts chopped

Pre heat oven to 180degrees C at gas mark no 3.
Grease deep 20cm- round cake pan, line base and side with baking paper.
Grate carrots, keep them aside. In a bowl whisk together the flour, baking powder, baking soda, salt and cinnamon powder.
In a separate bowl with an electric mixer or hand mixer beat the eggs until light and frothy for about 1 minute. Gradually add the sugar and beat until the batter is thick and light colored for about 3 to 4 minutes. Add the oil in a steady stream and then beat. Add the flour mixture and beat just until incorporate. With a spatula fold in the grated carrots and chopped walnuts.
Pour the mixture into the baking pan and bake for about 1 hour or until the tooth pick inserted in the centre comes out clean.
Remove the cake from the pan after 10 minutes and let cool on a wire rack.

30g- butter (room temperature)
75g- cream cheese
1tsp- lemon juice
1 ½ cup- icing sugar

Beat butter, cream cheese, icing sugar and lemon juice in a small bowl with an electric mixer until light and fluffy.
Spread icing on top of the cake (make sure that the cake is room temperature).
You can decorate the cake with walnuts on the top or grated lemon zest.

If the carrots are very juicy squeeze them and then weigh them before adding to the flour mixture.
Carrot cake can be stored in an air tight container, in the refrigerator for up to three days.
Un iced cake can be frozen for up to three months.