Ingredients
For the icing
- Butter, for greasing
- 200g/7oz plain flour
- 1 heaped teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 ½ teaspoons ground cinnamon
- 225ml/8fl oz vegetable oil
- 225g/8oz soft light brown sugar
- 3 eggs
- 200g/7oz carrots, grated
- 85g/3oz walnuts, roughly chopped
- 125g/4 ½oz cream cheese
- 110g/4oz icing sugar, sifted
- 1 teaspoon almond essence
- Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 20cm/8in deep cake tin and line the base with greased greaseproof paper.
- Sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Whisk the oil and sugar together in a large bowl. Beat in the eggs one at a time until the mixture resembles mayonnaise. Fold in the flour mixture and then the carrots and walnuts.
- Pour the mixture into the prepared tin and bake in the centre of the oven for 1-1 ½ hours until the cake is well risen and feels firm when pressed with the fingertips and a skewer comes out clean. Remove the cake from the tin and cool on a wire rack.
- Beat the cream cheese with a wooden spoon and add the icing sugar and almond essence. Spread over the top of the cake.
