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.
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