CARROT CAKE

USES UP OLD VEGGIES AND SATISFIES THE SWEET-TOOTH!

INGREDIENTS: 
3 EGGS
½ CUP OIL
2 CUPS SELF RAISING FLOUR
1 CUP BROWN SUGAR (OR 2/3 CUP OF STEVIA)
2 TSP BAKING POWDER 
1 TSP GROUND CINNAMON
3 CUPS GRATED CARROT
½ CUP WALNUTS (ROUGLY CHOPPED)

OPTIONAL:
1 TSP GRATED ORANGE RIND
¾ CUP TINNED PINEAPPLE CHUNKS (JUICIER & CHEAPER THAN FRESH!)

FAMOUS TOPPING:
2 TBS BUTTER
1/3 CUP CREAM CHEESE
1 CUP ICING SUGAR (OR 2/3 CUP STEVIA)
1 TSP GRATED LEMON &/OR ORANGE RIND
1/2 CUP WALNUT OR PECAN PIECES

UTENSILS:
LARGE MIXING BOWL, MIXING SPOON, MEASURING SPOONS AND CUP, GRATER, KNIFE, BAKING TIN (OR TWO), BAKING PAPER, OVEN.

METHOD:
PREHEAT THE OVEN TO 180 DEGREES, CONVECTION SETTING.
IN A LARGE MIXING BOWL, BEAT THE EGGS, THEN STIR IN THE OIL AND SUGAR.
ADD THE CARROTS, WALNUTS, (PINEAPPLE & GRATED RIND), AND MIX WELL.
THIRDLY, ADD THE FLOUR, BAKING POWDER & GROUND CINNAMON AND FOLD.  
POUR CAKE MIX INTO A LINED BAKING TIN. THE MIXTURE SHOULD BE MAX. 5CM DEEP SO THAT THE OUTSIDE AND INSIDE COOK EVENLY. 
BAKE IN THE OVEN FOR ABOUT 40 MINS. REMOVE WHEN GOLDEN AND THE CAKE SPRINGS BACK WHEN TOUCHED. COOL ON WIRE RACK. 
FOR THE ‘CREAM-BUTTER’ TOPPING, MIX ALL THE INGREDIENTS TOGETHER. WHISK TO ENSURE THERE ARE NO LUMPS. THE CONSISTENCY SHOULD BE THICK, WITH ‘SOFT PEAKS’.
WHEN THE CAKE HAS COOLED, ADD THE TOPPING EVENLY AND DECORATE WITH NUT PIECES.

NOTE ABOUT THE INGREDIENT LIST:
PERSONALLY, I THROW IN ADDITIONAL NUTS, SEEDS, AND SOMETIMES EVEN A BANANA OR GRATED ZUCCHINI! THERE ARE FEW RULES WHEN IT COMES TO ‘CARROT’ CAKE…AND IT’S ALWAYS A WINNER!