¾ cup self-raising flour ¾ cup wholemeal flour 1 tsp mixed spice ½ tsp ground cinnamon ½ tsp ground ginger 1 tsp baking soda 1 cup Chelsea Raw Sugar (blitz in your food processor for smaller crystal size) 3 large eggs 1 cup sunflower or canola oil 1 tsp Vanilla essence ¾ cup chopped walnuts 2 cups grated carrot ½ cup sultanas or raisins 2 TBsp desiccated coconut
Cream Cheese Icing 125g cream cheese, softened 50g butter, softened 2½ cups Chelsea Icing Sugar or Lemon Flavoured Icing
Pre-heat the oven to 180°C conventional or 160ºC fan forced. Sift flours, spices and soda into a large mixing bowl. Add the remaining ingredients and stir with a wooden spoon until just combined, don’t beat. Grease and line with baking paper a 20cm or 23cm cake tin (6 cm deep). Pour the cake mixture into the prepared tin and smooth the surface. Bake for 1 hour or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool, then remove from the cake tin and peel away the paper. Swirl icing over the cake.
Cream Cheese Icing Mix the icing sugar and hot water together, add remaining ingredients then beat until a smooth consistency.