1 1/4 cups of vegetable oil
2 cups of white sugar
2 tsp Vanilla Essenes
2 cups plain flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp of salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts or pecans (optional)
1/2 cup of softened butter
8 ounces of cream cheese (softened)
4 cups icing sugar
1 tsp of vanilla
1 cup chopped walnuts or pecans
Preheat oven to 175 degrees
Grease cooking tin (I always trace the bottom of the pan onto baking paper cut it out and put the circle of paper on the bottom of the inside of the pan - simple and no stick.)
In a large bowl, beat together eggs, oil, sugar and vanilla.
Mix in flour, baking soda and baking powder, salt and cinnamon. Stir in carrots. Fold in nuts.
Bake for 50 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes and turn out onto wire rack to cool.
Apart from the taste and texture of this cake the other great thing is how kid proof it is. I measure out the ingredients and then let the kids put them into the mixing bowl and mix to their hearts content. .....and still it turns out beautifully!