For Fizz.

When I was leaving Fizzy and Vancity she asked me to give her the recipe for the carrot cake we made but my bag was so tightly packed I could not find my notebook let alone a matching pair of socks. So this is for you Fizzy. Missing you so much already.


Carrot Cake
3 eggs
1 1/3 cup brown sugar
1 cup Vegetable oil
3 cups of grated carrot
1 cup of roughly chopped walnuts
2 1/2 cups of self raising flour (or 5 tsp of baking powder plus 2 1/2 cups of plain flour)
1 tsp of Bi-carb soda (add even if adding baking powder and plain flour)
1 tsp mixed spice


How to:
1. Beat eggs, sugar and oil till pale and creamy.
2. Stir in carrots and walnuts. Sift in dry ingredients.
3. Pour mixture into lined 22cm round cake tin. 
4. Bake for 1 1/4 hours in a 180 degrees Celsius oven. (Note that all ovens vary and to check 10min before the cake is due out of the oven. Test with a skewer or cake tester. If it comes out clean, it's done.)
5. Let cake stand in tin for 5min then turn top side up and cool on rack.


Cream cheese icing:
Beat 30g of softened butter with 80g of cream cheese and 1 tsp of lemon rind until light and fluffy. Gradually beat in 1 1/4 cups of sifted icing sugar.


Ice cake when completely cooled and enjoy with good company and a good cuppa.