Carrot Cake by Joelene Pynnonen

This is a new one for me, but one that I’ll definitely be making again. Without the icing it freezes really well, so it’s a good dessert to put away for when it’s needed.

Cake

• 2 (about 300g) grated carrots
• 1/2 cup self-raising flour
• 1/2 cup wholemeal self-raising flour
• 1/2 cup plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup oil
• 1/4 cup milk
• 1/2 cup golden syrup
• 3 eggs
• 2 tsp vanilla essence
• Roughly chopped walnuts

Icing

• 250g spreadable cream cheese
• 1/2 cup icing sugar
• 2 tsp orange or lemon juice

Preheat oven to 170°C. Sift the flours, bicarbonate of soda, walnuts and cinnamon into a large bowl.

Put the brown sugar, oil, milk, golden syrup, eggs and vanilla in a separate bowl. Mix until well combined.

Pour the oil mixture into the dry ingredients. Stir gently until just combined. Stir in the grated carrot.

Grease a cake pan lightly with oil, and line with non-stick baking paper. Pour the mixture into the pan and bake for 1 hour. Turn out onto a wire rack to cool completely before icing.

Icing

Place the cream cheese, icing sugar and orange or lemon juice in a bowl. Mix until well combined.