Cookbook:Carrot Cake II

Cake

 * 450 ml (14 fl oz) vegetable oil
 * 400 g (14 oz) plain flour
 * 2 tsp bicarbonate soda
 * 570 g (1 lb 4 oz) granulated sugar
 * 290 g (10 oz) eggs
 * 1 pinch of salt
 * 12 g (½ oz) ground cinnamon
 * 530 g (1 lb 3 oz) carrots, peeled and grated
 * 150 g (5 oz) walnuts, chopped

Topping

 * 200 g (7 oz) cream cheese
 * 150 g (5 oz) granulated sugar
 * 100 g (3½ oz) butter

Procedure

 * 1) Mix all the ingredients together in a food processor for 5 minutes.
 * 2) Pour batter into a cake tin 26 cm (10½ inches) in diameter.
 * 3) Bake at 160°C (325°F/Gas 3) for 45 minutes.
 * 4) Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
 * 5) Unmold cake and place it on a cooling rack.
 * 6) For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
 * 7) Spread frosting over the cake using a palette knife.