Moist Carrot Cake with Cream Cheese Frosting

A mouth watering moist carrot cake to end the Queen's Birthday long weekend. This is a fairly low fat version (if you omit the cream cheese frosting). I don't know about you, but I like carrot cakes with walnuts and sultanas.

Here's the recipe. (Makes one loaf pan size or one small round cake)

Ingredients:

For the cake
1/2 cup cooking oil
1/2 cup brown sugar
1 cup plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, lightly beaten
1/2 cup roughly chopped walnuts
1/2 cup sultanas
1 cup grated carrots (about 2 large)

For the frosting
125g cream cheese
3 tbsp icing sugar
1 tbsp softened butter
2 tbsp lemon juice

Method:

1. Preheat oven to 180C.
2. Sieve flour, baking powder and spices into a large bowl. 
3. Add sugar, walnuts and sultanas.
4. Add all the wet ingredients and mix with a spatula until even.
5. Bake in 180C oven for 25-30 minutes. 
6. Cool on rack.
7. Beat softened cheese, butter, icing sugar and lemon juice until light and fluffy.
8. Spread on top of cooled cake.

Enjoy!