Callum came up with the name Bunny Cake, presumably because rabbits eat carrots :)
175gm brown sugar
2 large eggs (I used free range size 7 egs)
150ml rice bran oil
200gm wholemeal flour
2t baking powder
1t baking soda
3t mixed spice
Grated zest of one lemon
200gm carrots, peeled and grated
110gm sultanas
50gm desiccated coconut
50gm chopped walnuts
Grease and line 2 round cake tins. Preheat oven to 170 C (160 fan forced).
Whisk sugar, eggs and oil for 2-3 minutes until sugar has dissolved. Combine flour, spice baking powder an soda in a bowl and then stir gently into egg mixture, followed by remaining ingredients.
Divide batter equally into prepared tins and bake in middle of the oven for 25 - 30 minutes, or until skewer inserted into centre of the cake comes out cleanly.
Cool in tins for 10 minutes or so, then turn out onto a wire rack. Once cakes have cooled completely, sandwich together with a layer of cream cheese icing, then top with the rest of the icing and some crushed walnuts.
Cream cheese icing
2 tablespoons butter, softened
1/2 package (125gm) Philadelphia cream cheese
1 1/2 cups icing sugar
Juice and zest of one lemon
Cream butter and cream cheese till smooth. Add sifted icing sugar, about 1/4 cup at a time. Add juice and zest and continue to beat until soft and fluffy.
