Ingredients
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1 cup oil (I use either light olive oil or canola oil)
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1 1/2 cups brown sugar
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3 eggs (lightly beaten)
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2 cups grated carrots
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1 3/4 cups flour
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1/2 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon cinnamon
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1 cup walnuts (roughly chopped)
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1/4 cup sunflower seeds
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250 g cream cheese
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1/4 cup sifted icing sugar (powdered sugar)
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1 teaspoon finely grated lemon rind
Instructions
- Line either a loaf tin or 20cm (8") cake tin with baking paper.
- Preheat oven to 180'C.
- Beat oil and sugar together with a wooden spoon.
- Add eggs and grated carrot and mix well.
- Fold in the dry ingredients, nuts and seeds.
- Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
- Leave in tin 10mins before turning out to cool completely.
- ICING:.
- Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.