Veggie num num : Carrot & Cranberry Cake

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This wonderful recipe for a moist carrot and cranberry cake has been supplied by my sister who is the best Baker and Sweet Maker I know. She always finds time to create wonderful desserts and cakes for her family. Here a traditional carrot cake receives added yumminess with the addition of cranberries and luscious creamed cheese icing!! Thanks so much Heidi!!

Preparation time: 10mins
Baking time: 60mins

I cup brown sugar firmly packed
2 free-range eggs
1½ cups self raising flour
¾ cup vegetable oil
1 tsp bi-carb soda
2 large or three small carrots, grated
½ cup dried cranberries
½ cup chopped walnuts

for the Creamed Cheese Icing

120gms (4 oz) creamed cheese, softened
60gms (2 oz) butter, softened
1 cup icing sugar
squeeze of lemon

Preheat oven to 180°C/356°F and grease and a line medium sized cake tin with baking paper.

In a large bowl combine sugar, eggs, oil, sifted flour and bi-carb soda; beating with an electric mixer until all ingredients are smooth and change in colour.

Stir in cranberries walnuts and grated carrot; mix gently until well combined.

Pour into prepared cake tin and bake in moderate to slow oven for about one hour; until golden and cooked through (check by inserting a skewer into the middle, if it comes out clean the loaf is ready).

Turn out cake and cool on a wire rack.

To make the icing; beat the cheese and butter with electric mixer until combined and light in colour; gradually beat in sifted icing sugar then mix in the lemon juice.

Ice the cake with the creamed cheese icing and decorate with extra walnuts.

Yum!!