Moist Carrot Cake

This carrot cake is low cholesterol, sugar and fat, however it is still so very yummy. I often add a ripe banana for an extra kick.






Ingredients
2 carrots
1 cup self-raising flour
1/2 cup plain flour
1/2 cup (or more if you like) of crumbled walnuts
1 tsp bicarb soda
1/2 tsp cinnamon
1/4 cup brown sugar
1/2 cup vegetable oil
1/4 cup golden sugar
3 eggs (large)
1 tsp vanilla essence

Icing Ingredients
250g spreadable cream cheese (lite)
1/2 cup icing sugar
1/2 tsp vanilla essence
small squeeze of lemon juice

Method
Preheat oven to 170 degrees (fan forced). Grease and line a round cake tin. Peel and grate carrots and set them aside. Sift flours, soda, cinnamon into a bowl and add in walnuts. Put brown sugar, oil, syrup, eggs and vanilla in a seperate bowl. Beat until combined. Pour oil mixture into dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in carrot. Pour mixture into tin and bake for 1 hour. Set aside for 5 minutes then move to rack. To make icing place cheese, sugar, vanilla and lemon and beat together. Sprinkle coconut over iced cake or decorate as you please (eg. with orange marzipan carrots etc)