Line a deep 8 inch sponge tin and heat oven to gas mark 4/180C.
1 tsp butter or margarine
1/4 pint cooking oil
6 ounces soft brown sugar
pinch of salt
1 tsp cinnamon
8 ounces Holgate wheat flou
1 tsp baking powder
8 ounces grated carrot
4 ounces chopped walnuts
4 ounces cream cheese
1/2 tsp vanilla essence
6 ounces icing sugar
In one bowl blend butter, oil and sugar then add eggs one at a time
In another bowl mix salt, cinnamon, flour and baking powder.
Stir egg mixture into flour mixture.
Stir in the grated carrots and walnuts. Mixture is quite moist.
Put mixture into tin and bake for 1 hour 15 minutes. Let it cool and when cold mix topping ingredients together (adjusting the amount of icing sugar so it’s not too soft) and cover the top of the cake with the icing.
Decorate with chopped walnuts.
This is a delicious but very soft cake so it makes a great dessert, and it has also been used as a decadent wedding cake.