The classic carrot cake I remember from home.

Takes 60 mins.

Makes 12 servings.

Ingredients

Cake
180 g	flour	plain
1.5 tsp	baking powder
0.5 tsp	baking soda
	salt	a pinch
1 tsp	cinnamon	ground
180 g	carrots	peeled and grated
90 g	roasted hazelnuts	chopped
150 g	muscovado sugar
2	eggs
1	orange zest	of 1 orange
75 g	butter	melted and cooled
Cream cheese icing
125 g	cream cheese	cream
15 g	icing sugar	sifted
150 ml	cream	chilled

Instructions

Preheat oven to 180°C. For the cake, start putting the grated carrots into a large bowl and patting it dry using paper towels. Add nuts and sugar. Beat in the eggs, one at a time. Add zest and butter. Sift in the flour, baking powder, baking soda, salt and cinnamon, and fold with the main mix. 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. For the icing, start with beating the cream cheese and sugar together until smooth, and then gradually beat in the cream (but don't overbeat it).

Adapted from Barbara Maher's recipe.