Carrot cake

• 175g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cloves and nutmeg
• 150g light brown sugar (I’ve cut this down)
• 150ml sunflower oil
• 2 large eggs
• 150-200g grated carrot
• 75g chopped walnuts/pecans

For the icing (Enough to top and sides)

• 100g soft cream cheese
• 100g creme fraiche
• 3tbsp icing sugar
• 1 lemon (zest and 2 tsp juice)

1. Preheat oven to 160°C fan and line the springform tin.
2. Mix flour, baking powder and spices in one bowl.
3. In another bowl, mix sugar with oil and with with eggs until smooth.
4. Stir in carrots and walnuts. Fold in the sifted dry ingredients.
5. Bake in for 30 min. Let cool in tin before icing.