carrot cake

ingredients

2 cups coarsely grated carrots

third of a cup brown sugar

2 eggs

½ cup of sunflower/safflower/canola oil

1 cup wholewheat self-raising flour

1 teaspoon bicarb soda

½ teaspoon mixed spice

handfull chopped pecans/walnuts

(optional) drained pineapple pieces

method

lightly grease a small sized cake tin. grate carrots. sift flours and bicard and spice. Beat eggs and sugar together with a whisk, then add oil and carrots. Fold in remaining ingredients for a few stirs only, place in cake tin and bake in moderate oven (180 °C) for approx 50 minutes

icing (optional)

beat together with wooden spoon: half a pack of cream cheese (try tofu "cream cheese"), third to half cup castor sugar, and few drops vanilla. Spread over cooled cake, and serve