450 ml (14 fl oz) vegetable oil
400 g (14 oz) plain flour
2 tsp bicarbonate soda
570 g (1 lb 4 oz) granulated sugar
290 g (10 oz) eggs
1 pinch of salt
12 g (½ oz) ground cinnamon
530 g (1 lb 3 oz) carrots, peeled and grated
150 g (5 oz) walnuts, chopped
200 g (7 oz) cream cheese
150 g (5 oz) granulated sugar
100 g (3½ oz) butter
Mix all the ingredients together in a food processor for 5 minutes.
5 minutes
Pour batter into a cake tin 26 cm (10½ inches) in diameter.
Bake at 160°C (325°F/Gas 3) for 45 minutes.
45 minutes
Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
10 minutes
Unmold cake and place it on a cooling rack.
For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
Spread frosting over the cake using a palette knife.