Carrot Cake

My first attempt making Carrot Cake... Lucky me, with Del's advise that it would taste better with cream cheese icing. So I made and spreaded cream cheese icing on top. Reviews from friends and DH... It's taste great! :) Thanks Del!

Makes a 23 cm square cake tin

Ingredients:

• 1 cup Corn Oil
• 1-1/4 cup Sugar
• 3 Large Eggs, lightly beaten
• 2-1/2 cup Plain Flour
• 1-1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp Nutmeg
• 1-1/2 tsp Ground Cinnamon
• 1-1/2 tsp Ground Ginger
• 4-5 medium Carrots, shredded
• 1/2 cup Desiccated Coconut
• 2/3 cup Walnuts, coarsely chopped
• 1 tsp Vanilla Essence

Icing:

• 185 g Cream Cheese, softened
• 1/3 cup Icing Sugar
• 1 tsp Vanilla Essence

Method:

1. Preheat oven to 180 °C. Brush a deep 23 cm square cake tin with melted butter/oil; line with baking paper. Set aside.
2. Sift flour, baking soda, salt, nutmeg, cinnamon and ginger into a bowl. Set aside.
3. In a large mixing bowl, mix oil, sugar, eggs and vanilla until blended; Using a wooden spoon, beat for 1 minutes.
4. Stir in shredded carrots, desiccated coconut and chopped walnuts; Mix well; Add in the flour mixture; Mix well and pour into the prepared tin, smooth surface.
5. Bake for 1 hour or until skewer cames out clean when inserted into the centre of the cake. Leave in tin for 10 minutes before turning onto the wire rack.
6. To make icing - Mix cream cheese, sugar and vanilla in a small bowl. Using a electric beater, beat till light and creamy; Spread on top of the cooled cake. Dust with nutmeg or mixed spiced, if desire.

Note: This cake was made for friends and I did used a 23 cm square cake tin. Before pouring the mixture to the tin, I spooned out some into 2 muffin cups for my DH to test. ;P