Debbie's Carrot And Walnut Cake
 

Debbie Hunter is a friend of mine from way back before our kids were born.  We first met at yoga classes held at Newton Moore High School here in Bunbury.  We never seem to have enough time to catch up with each other which is a great pity as we get along so well.  It's a down-side of both of us working. 

Anyway, Debbie makes a delicious moist carrot cake, so try it!

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Ingredients:

2 medium carrots, grated
1/2 cup chopped walnuts (optional)
2 eggs
1 cup caster sugar
1/2 cup oil
1/2 teaspoon vanilla
1 cup plain flour
1 teaspoon bi-carbonate of soda
1/2 teaspoon mixed spice

Frosting:

1 and 1/2 tablespoons softened butter (not margarine)
3 tablespoons cream cheese
1 teaspoon grated lemon rind
1 and 1/2 cups sifted icing sugar

Method:

Pre heat oven to 180 degrees Celsius.

Place all the ingredients apart from the carrots and the walnuts in a bowl.  Beat on low speed until smooth.  Stir in carrots and walnuts and mix well. 

Pour mixture into well greased 20 cm (8") ring tin.  Bake at 180 degrees Celsius (375 degrees Fahrenheit) for approximately 45  minutes.

When cold spread with frosting.

Frosting:

Beat butter and cream cheese until smooth.  Beat in lemon rind and icing sugar.
 

Notes:

This cake is very moist and can easily be eaten without the frosting.

It is also nice with a 1/2 cup of drained, unsweetened, crushed pineapple substituted for the nuts.
 

Food Facts:

Carrots are native to Afghanistan.  They originally had a yellow flesh and a purple exterior.  Carrots were first grown as a medicine and not a food.  Just one carrot supplies enough vitamin A for an entire day.  In fact, they have the highest Vitamin A content of any vegetable.  Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.