Baking - Carrot Cake

It's been a long time between drinks...or recipes, but I'm here and I'm cookin'!

This carrot cake recipe is easier than I thought it would be. I'm used to making my tried and tested banana cake, but I think this is even better.

Here's what you'll need
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 3 Eggs
 1 Cup White Sugar (or half white & half brown)
 ¾ Cup Cooking Oil (Virgin Olive Oil)
 1 1/3 Cups Of Flour
 ½ Teaspoon salt
 1 1/3 teaspoons Bicarb Soda
 1 1/3 teaspoons baking powder
 1 1/3 teaspoons cinnamon
 2 cups grated raw carrot
 ½ cup nuts (I used half walnuts and half pecans)
 1 teaspoon vanilla


Here's what you do
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Grease a square 8” tin. (I used a round one)
Heat oven to 300 Deg F (150 Deg C).

Beat eggs and sugar until frothy.
Add oil, stir in sifted dry ingredients then fold in carrot, nuts and vanilla.
Bake for  55mins to 1 hour.

When cool, ice with a cream cheese frosting

Frosting
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 4oz cream cheese
 250g (½ lb) icing sugar
 a few drops of lemon juice

It really is that simple....and it's great with a cuppa....which is what I'm about to have right now.

The photos aren't that good as they were taken on my mobile phone...hopefully I'll have a new camera soon.