Yummy Vegetable Pie

 CARROT CAKE WITH CREAM CHEESE FROSTING

Ingredients

Cake

• 6 fl oz or 175ml vegetable oil (eg corn or sunflower)
• 6 oz or 175g dark brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 8 oz or 225g carrots, grated
• 4 oz or 110g walnuts, chopped
• 6 oz or 175g plain flour (all-purpose flour)
• 1 tsp baking powder
• 1 tsp baking soda (bicarbonate of soda)
• ½ tsp grated nutmeg
• 1 tsp ground cinnamon
• 1 tsp salt

Frosting

• 6 oz or 175g cream cheese, at room temperature
• 4 oz or 110g butter, softened
• 1 tsp vanilla extract
• 8 oz or 225g icing sugar (powdered sugar)

Instructions

1. Preheat your oven to 350F/175C and line an 8 inch/20cm square tin with baking parchment.
2. Place the oil, sugar, eggs and vanilla in a large bowl and mix well.
3. Add the grated carrot and walnut and stir to incorporate.
4. Sift the flour with salt, spices, baking powder and baking soda and then mix into the wet ingredients.
5. Pour into your prepared tin and bake for approximately 35 minutes or until an inserted skewer comes out clean.
6. Leave to cool in the tin for 5-10 minutes, then lift out onto a wire rack to cool completely.
7. To make the frosting, beat the cream cheese, butter and vanilla in a large bowl. Then sift in the icing sugar and beat well until you have a smooth, creamy frosting.
8. Spread the frosting over the cooled cake and sprinkle with walnuts. Cut into squares and enjoy!