Carrot Cake with Cream Cheese Frosting

We went for a quick overnight trip to Mandurah and bought a BIG BIG bag of fresh organic carrots for $1. It was soooo big that I was wondering how in the world am I going to use it up?

So I grated half a kilo and proceed to make a carrot cake (still too much!!)

Although there are many recipes out there, I chose this time to use trust Donna Hay again. The addition of sultanas not just gave it a juicy texture but an added surprise. The cake turned out moist and delightful. I brought it to a group gathering and it was a hit! All gone in 20 mins. *beams*

Carrot Cake with Cream Cheese Frosting

1 cup of Brown sugar (original recipe calls for 1 1/4 cup)
3/4 cup of olive oil (original recipe calls for vegetable oil)
3 eggs
1 1/2 cup of plan flour
1 1/2 tsp baking powder
1 tsp bicarb
2-3 tsp of ground cinnamon
1 tsp of ground nutmeg (omitted)
3-4 cups of grated carrot (original recipe calls for 2 1/2 cups of grated carrot!)
1 cup of crushed walnuts (original recipe 1/2 cups of crushed pecans)

Preheat Oven 180C. Beat sugar and oil for around 2-3 mins. Add eggs and beat well. Sift in flour, baking powder, baking soda, cinnamon and mix well. Add carrots, walnuts and sultanas. Pour mixture in greased and line cake 9 inch pan and bake for 55-60 mins.Cool and frost with cream cheese frosting.

Cream cheese frosting- Beat 205g cream cheese with 1/3 cup of icing sugar and 1.5 tablespoon of lemon juice.