Carrot Cake

May 09

5 ozs butter
7 ozs castor sugar
6 ozs carrots
1/2 level teaspoon salt
1 teaspoon cinnamon
2 eggs
7 ozs plain flour
1 level teaspoon baking powder
4 ozs sultanas

Icing

2 ozs softened butter
31/2 ozs soft cream cheese
4 ozs icing sugar
1/2 level teaspoon vanilla essence

1. Gently melt butter and pour into a mixing bowl.
2. Beat in sugar, grated carrots, salt, cinnamon and eggs.
3. Sieve the flour and baking powder together and fold into the carrot mixture add sultanas.
4. Pour into buttered tin.
5. Bake at 160 c or Gas Mark 3. for 40 minutes. Test by pressing lightly with fingertips, the cake should be firm.
6. Allow to cool for 5 minutes before turning out of the tin onto cooling rack.
7. Beat butter and cream cheese together until smooth, gradually beat in the sieved icing sugar and vanilla essence.
8. Spread on top of cake, decorate with walnuts.