Wholemeal Carrot Cake

INGREDIENT

1 c brown sugar, very slightly warmed
3/4 c maize oil or vegetable oil
2 eggs
1 1/2 c grated carrot
1 1/4 c wholemeal flour
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/4 tsp salt
3/4 c chopped raisins
1/2 c chopped walnuts
Cream cheese frosting to decorate (recipe below)

METHOD

Preheat oven to 320F. Grease a 8X4 inch loaf tin.
Beat sugar and oil together till well blended. Add the eggs one at a time. Beat well after each addition. Then add carrots and mix well.
Sift the dry ingredients together. Place the raisins and walnuts in another bowl. And sift the flour over them. Toss well to mix. Fold this in to sugar carrot mixture.
Mix lightly but thoroughly. Spoon into the loaf tin and bake for about 35-40 minutes.
Decorate with cream cheese frosting after cake cools down.
For cream cheese frosting.
1/4 c butter
8 oz cream cheese
1 1/2 cup icing sugar (powdered sugar)
Heavy dash of vanilla essence
Let the butter soften in room temperature.
Mix all ingredients first except vanilla essence (cheese, butter and icing sugar). Secondly add vanilla essence and beat until well blended.
Spread over the cake.

This carrot cake is very moist and delicious.