|Vivid colours in Christchurch botanical gardens|
|Looking across some of the Port Hills to Christchurch|
|Ooh... dirty dishes visible! Bad food blogger!|
1 cup oil
1 1/3 cups brown sugar, firmly packed
3 cups coarsely grated carrot
1 cup/120g chopped walnuts or pecans
1/2 a cup chopped raisins
2 1/2 cups self-raising flour
1/2 tsp baking soda
2 tsp mixed spice
Cream cheese icing
80g cream cheese, softened
1 tsp grated lemon rind
1 tablespoon lemon juice
1.5 cups icing sugar
Grease a large loaf tin, line the base with greaseproof paper, grease paper.
Beat the oil, sugar and eggs in a large bowl (with electric mixer) until thick and creamy. Stir in carrot, nuts and raisins, then sifted/whisked dry ingredients.
Pour mixture into prepared pan, bake at 180 degrees C for 45 minutes. Loosely cover with foil, bake another 45 minutes.
Stand for a few minutes before removing from pan to cool on a wire rack.
Beat butter, cheese, rind and juice in a small bowl until light and fluffy, then gradually beat in the icing sugar. Spread onto fully cooled cake, or meltage may occur; this happened to me, and it wasn't pretty.