CARROT CAKE

Ingredients

• THE CAKE
• 2 cups Self Raising Flour
• 1 ½ cups Caster Sugar
• 2 teasp Bicarbonate of Soda
• 1 teasp salt
• 2 cups (approx ½ lb) Grated Carrot
• 1 cup (approx 420 gm tin - remove juice) Crushed Pineapple
• 2 teasp  Cinnamon
• ¾ cup Corn or sunflower Oil
• 4 Eggs
• 1 cup Chopped Nuts (optional)
•  
• THE ICING
• 1 oz Butter or Margarine
• 6 oz cream cheese (like Philadelphia)
• ½ - 1 oz almond essence (or other to your taste)
• 8 oz Icing Sugar (sifted)

Method

1. The Cake
2. Mix all ingredients of cake together well and bake in moderate oven 180 degrees centigrade (gasmark 4 or 350 degrees F) in a large lined tin for approxomately 1 hour. Leave to cool in the tin.
3. 
   
4. The Icing
5. Beat cheese and butter together until well blended, gradually mixing in the essence and icing sugar. Cover top and sides with icing and chill until required for eating.