Moist Ginger Carrot Cake

Cream Cheese Frosting


  1. Grease 14cm x 25cm loaf pan (or 20cm x 20cm cake tin), line base with paper, grease paper.
  2. Sift flour, soda and spices into a bowl, stir in sugar, carrot, sultanas, ginger and nuts; stir in combined oil and eggs.
  3. Beat on medium speed with an electric mixer for 5 minutes.
  4. Pour into the prepared pan.
  5. Bake in a moderately slow oven for about an hour.
  6. Stand 5 minutes before turning onto a wire rack to cool.
  7. When cold, spread with frosting.

Cream Cheese Frosting

  1. Beat cream cheese, butter and lemon rind in a small bowl with an electric mixer until smooth, gradually beat in sifted icing sugar.

Suitable to freeze for three months. Not suitable to microwave.