Carrot cake with lemon cream icing

Recipe idea

From Grandmas’ Best recipes
This cake is very easy to make – my favourite kind where you throw all the ingredients in together, with no fuss!

Ingredients:
125g self raising flour
Pinch of salt
1 tsp ground cinnamon
125g soft brown sugar
2 eggs
100ml sunflower oil
125g carrot, peeled and finely grated
25g desiccated coconut
25g walnuts (we used ground almonds because we don’t like walnuts)
Walnut pieces to decorate (or whole almonds if substituting)
25g sultanas

Icing:
50g butter, softened
50g soft cream cheese (eg Philadelphia)
22g icing sugar, sifted
1 tsp lemon juice

1. Preheat oven to 180c. Lightly grease a 20cm square cake tin (or 2lb loaf tin) and line base with greaseproof paper.
2. Sift the flour, salt and ground cinnamon into a large bowl and stir in the brown sugar. Add the eggs and oil to the dry ingredients and mix well.
3. Stir in the grated carrot, coconut, nuts and sultanas.
4. Pour the mixture into the prepared tin and bake for 20-25 mins, or until just firm to the touch. Leave to cool in tin.
5. Meanwhile, make the icing. In a bowl beat together the butter, soft cheese, icing sugar and lemon juice until the mixture is fluffy and creamy.
6. Spread over top of the cooled cake and decorate with nuts.