Excellent Carrot Cake

Moist yet light and super easy to make. Keeps well (if you can resist).
Serves 10 - 12

Ingredients:
1 cup oil
2 cups raw or white sugar
4 small eggs
1 cup wholemeal flour
1 cup plain flour
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ginger
3 cups grated carrot (2-3 medium size carrots)
2 teaspoons baking soda
1 tablespoon orange juice

Method:
Preheat oven to 160°C.
Grease a 23-25 cm round cake tin.
Put oil, sugar and eggs in food processor. Blitz to combine.
Add to the food processor wholemeal and plain flour, salt, cinnamon, mixed spice, ginger and carrot. Blitz just to combine.
Dissolve baking soda in orange juice then fold in to the mixture.
Pour mixture into cake tin and bake for 55 minutes or until a skewer comes out clean.
Leave cake to cool before icing.

Cream cheese icing:
40 g soft butter
125 g cream cheese (not spreadable)
juice and finely grated rind of 1/2 lemon
2 cups icing sugar

Mix icing ingredients in food processor until smooth.

Note: original recipe suggested double the icing ingredients (or double the calories)!

Feeling creative? Combine a mixture of chopped nuts, seeds and dried fruit to sprinkle over the icing e.g. dried apricots, pumpkin seeds, pecans