1.5 cups of salad/canola oil
2 cups of granulated/caster sugar
2 cups of plain flour
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of cinnamon
3 cups of grated carrots
1 cup of pecans or walnuts, roughly chopped
Preheat the oven to 180c. Grease and flour 2 x 20cm cake tins.
Combine the oil and sugar in a large mixing bowl. To this, add the eggs, one at a time, beating after each. Sift together flour, baking powder, salt and cinnamon. Add to eggs. Fold in carrots and nuts. Pour cake mix into the prepared tins. Bake at 180c for 40 minutes.
Cream Cheese Icing:
250g cream cheese (such as Philadelphia)
250g of butter at room temp
1 cup of fine icing sugar
1 teaspoon of vanilla essence
Beat all of the ingredients together with a wooden spoon, and ice cake.