Carrot Cake

Ingredients:

250g carrot (2 medium size) - grated coarsely

1 large Granny Smith apple (about 170g) - grated coarsely

200g caster sugar

3 eggs 

¾  cup oil

150ml milk

260g plain flour 

¾ tsp baking soda

1 tsp baking powder

1 tsp mixed spice

½ cup dessicated coconut

50g toasted brazil nuts (or walnuts) - chopped coarsely

½ tsp salt

1 tsp vanilla extract

1 tbsp lemon juice 

• Whisk eggs and sugar until creamy (takes about 5 mins).
• Whisk in oil  and vanilla extract until blended.  Then add in milk.
• Sieve flour, baking powder, baking soda, salt and mixed spice into the egg mixture and  whisk until well combined.
• Fold in grated carrots and apple together with lemon juice,  nuts and dessicated coconut.
• Pour into a loaf pan or muffin pan and bake until golden brown or cooked.

Icing:

150g cream cheese

60g butter

5 tbsp icing sugar

1 tbsp lemon juice

zest of half a lemon

• Beat cream cheese and butter until smooth.  
• Gradually add in icing sugar and then lemon juice.