MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Carrot Cake Categories: Cakes Yield: 1 Cake 175 g Plain flour; sifted 2 ts Baking powder 1 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Ground nutmeg 200 g Light soft brown sugar 150 ml Sunflower oil 2 lg Eggs 150 g Carrot; grated, up to 200 g, -(about 3 sm) 75 g Walnuts or pecans; chopped MMMMM---------------------------ICING-------------------------------- 200 g Cream cheese; soft 100 g Unsalted butter; softened 125 g Icing sugar 1 Lemon; finely grated zest -of, plus: 2 ts Lemon juice Yes, you have to sift some flour, but that shouldn't stress you greatly. This is a great standard recipe to cut out and keep handy, perfect for tweaking with other ingredients. If it's too hot in the house, keep the cake chilled in the refrigerator after icing. Preheat the oven to 180°C (fan-assisted 160°C)/350°F/gas mark 4, and line two 20 cm round sponge tins with nonstick baking paper. Mix the flour, baking powder and spices in a bowl. In a large mixing bowl, mix the soft brown sugar with the oil and beat with the eggs until smooth. Stir in the carrots and walnuts, then fold through the sifted dry ingredients. Divide the cake mix between the tins and bake for about 25 minutes, until a skewer comes out clean. Cool in the tin. Beat the cream cheese, butter, icing sugar, zest, and juice until smooth. Sandwich the layers with a third of this and spread the rest over the top and sides. Recipe by Dan Lepard Recipe FROM: MMMMM