Carrot Cake

1 1/2 cups finely grated carrot
1/2 cup chopped walnuts (optional)
2 eggs
1 cup caster sugar
3/4 cup oil
1/2 tsp vanilla essence
1 cup plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp salt
Combine eggs, sugar, oil, vanilla and sifted dry ingredients in basin. Beat on low speed until smooth. Stir in carrots and walnuts. Mix well. Pour into greased 20cm ring tin. Bake 45-50 minutes in a moderate oven - about 180C.

Cream cheese topping
Beat 25g of soft butter and 50gm of cream cheese until smooth. Add 1 tsp grated lemon rind and 1 1/2 cups sifted icing sugar. Beat until smooth and use to ice cake.