Carrot cake with cream cheese frosting

1 cupbrown sugar
1 cupvegetable oil
3 eggs
2 cupsself raising flour
1 tspground cinnamon
1 tspground nutmeg
1/2 tspbicarbonate of soda
2 cupscarrot, grated
1/2 cupwalnuts, finely chopped, plus extra to serve

250 gsoftened cream cheese
50 gsoftened butter
2 cupssifted icing sugar

How to make it

Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.

You will need about 4 carrots for this cake.

To make cupcakes, use 12 paper patty cases and bake 15-20 minutes.