Carrot Cake

Growing up, I hated carrot cake and now my brain cant even comprehend the idea of that! My 3 favourite reasons to bake carrot cake:
1. Licking the bowl and beaters of the cream cheese icing
2. Piling yummy goodness on top
3. Obviously eating the cake
So Karin had a baby shower and any occasion calls for carrot cake - especially if Karin is there!
After a few phone calls to Mum asking for a few tips on the worlds greatest carrot cake, look at this goodness...

Cake:
1 cup wholemeal flour
1 cup white flour
1 c oil
2 c raw sugar
2 tsp baking soda
2 tsp cinnamon
4 eggs
3 carrots, grated
1/4 c chopped walnuts
1. Combine all ingredients and mix well
2. Bake in a 20cm cake tin at 180 degrees for an hour
3. Let the cake cool completely before icing
Cream Cheese Icing:
1 cup (non-spreadable) cream cheese
2 cups icing sugar
vanilla essence
1. Mix together with electric beater - don't over mix or it will go runny
Top with whatever yummness you fancy. I used:
- Chunks of dark chocolate
- Diced dried apricots
- Shredded coconut
- Chopped walnuts
- Sunflower or pumpkin seeds