Carrot Cake

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Carrot Cake
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2 eggs
150g sugar
130ml vegetable oil
2 carrots(200g), grated
150g self rasing flour
1 teaspoon baking soda
1 teaspoon cinamon
salt
50g walnuts, chopped

[flosting]
250g cream cheese
4 table spoons sugar
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(20cm x 20cm baking pan)

Preheat oven to 180°C.
Line the baking pan with baking paper.

In a large bowl, beat egg, sugar and vegetable oil with an electric mixer until well mixed. Add grated carrots and mix.

Mix together self rasing flour, baking soda, salt and cinamon in the other bowl.
Add into the carrot mixture and mix until blended. Fold in walnuts.

Bake 30 - 40 minutes.

Cool completely before frosting.

[Frosting]
In a medium bowl, combine cream cheese and icing sugar. Beat until the mixture is smooth and creamy. Frost the cooled cake.