Ingredients
- For the cake:
300 g carrots, peeled and grated on a box grater
250 g walnuts, roughly chopped
2 free range eggs
1 cup raw sugar
¾ cup canola oil
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp salt
1 cup plain flour
1 tsp baking powder
For the icing:
1 cup icing sugar
100 g cream cheese, softened
45 g unsalted butter, softened
1 tsp lemon juice
Finely grated zest of 1 lemon
Description
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