Carrot cake

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes

INGREDIENTS

2 cups grated carrot
1½ cups self-raising flour, sifted
1 cup brown sugar
1 cup vegetable oil
½ cup sultanas
½ cup crushed walnuts, plus extra to decorate
3 eggs, lightly beaten
1 teaspoon ground cinnamon
strawberries, to serve, if desired

CREAM CHEESE FROSTING
125g packet cream cheese, at room temperature
125g butter, at room temperature
2 tablespoons icing-sugar mixture
1 teaspoon vanilla extract

METHOD

1. Preheat oven to moderate, 180C. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.

2. In a large bowl, combine carrot, flour, sugar, oil, sultanas, walnuts, eggs and cinnamon.

3. Pour mixture into prepared pan. Bake for 50-55 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

4. CREAM CHEESE FROSTING
In a small bowl, using an electric mixer, beat cream cheese and butter until smooth. Gradually add icing-sugar mixture and vanilla, beating until combined.
Spread frosting over cooled cake. Sprinkle with extra walnuts. Serve with strawberries, if desired.