The classic Kiwi carrot cake I remember from home. Also makes awesome muffins.

Takes 60 mins.

Makes 12 servings.

Ingredients

Cake
180 g	flour
1.5 tsp	baking powder
0.5 tsp	baking soda
	salt	a pinch
1 tsp	cinnamon	ground
180 g	carrots	peeled and grated
150 g	walnuts
150 g	muscovado sugar
2	eggs
1	orange zest	of 1 orange
75 g	butter	melted and cooled
Cream cheese icing
200 ml	cream cheese	cream
20 g	icing sugar	sifted
200 ml	cream	chilled

Instructions

Preheat oven to 180°C. Grate carrots into a large bowl. Chop 2/3 of the walnuts (the remaining pieces are for the garnish) and add. Add sugar, and mix in the eggs, one at a time. Add zest and melted butter, and stir. Sift in the flour, baking powder, baking soda, salt and cinnamon, and fold. Pour the cake mix into a lined or non-stick cake tin, and bake for 50 mins-1 hour (until an inserted skewer or knife comes out clean). Remove from the oven, remove from tin and let cool on a wire rack. (Alternatively you can also put them in muffin forms and bake for 25-30 mins.) For the icing, beat cream cheese and sugar together until smooth, then gradually beat in the cream until it forms soft peaks (don't over-beat - it will thicken on resting). Slather icing over the top, and garnish with remaining walnuts.

Adapted from Barbara Maher's recipe.