- Servings : 6
- Prep Time : 35m
- Cook Time : 20m
- Ready In : 55m
- 185g margarine
- 375ml sugar
- 3 X-large eggs
- 500ml carrots, grated
- 60 Walnuts or ml Pecan Nuts, chopped
- 375ml flour
- 15ml baking powder
- 7.5ml Robertsons Mixed Spice
- 5ml Robertsons Cinnamon
- FOR THE ICING:
- 45ml margarine, softened
- 375ml icing sugar
- 60ml plain cream cheese, smooth
Grease a 20cm ring pan or 2 small loaf tins.
Set the oven at 180°C.
Cream the margarine and sugar until light and fluffy.
Add the eggs one at a time and beat well after each addition (after last egg, it looks curdled).
Stir in the carrot and nuts.
Lastly, mix in the flour, baking powder, Robertsons Mixed Spice and Robertsons Cinnamon.
Spoon the mixture into the prepared pan and spread it evenly.
Bake for about an hour or until a skewer comes out clean.
Leave to stand in the pan for 5 minutes before turning out on a wire rack.
FOR THE ICING: Place all the ingredients in a bowl and mix with a hand mixer until smooth.
Add some extra icing sugar if you want a stiffer icing.