Very easy, you basically bung everything in a bowl and mix – one to get the kids helping with.
For the cake you’ll need:
180g golden caster sugar
150g plain Flour
1 tsp ground cinanamon
2 large free range eggs
2 large carrots, peeled and coursely grated
1tsp baking powder
100ml olive oil
200g soft cream cheese
100g icing sugar
finely grated zest of 1 unwaxed leamon
1. Preheat the oven to 180 (fan) / 200 / gas mark 6. Line a 450g loaf tin.
2.Break up the walnuts a little and mix all the cake ingredients together in a large bowl with a spoon. Plop into the tin and bake for 60 minutes till golden.
3. Leave to cool in the tin whilst you mix the cream cheese, icing sugar and lemon zest together for the topping.
4. When the cake is completely cold top it with the creamy icing.
Keep in the fridge. Apparently better the next day, but our cake didnt last that long 🙂 Serves 8.
Source: Fay Ripley, ‘What’s for Dinner’