A deliciously moist, almost healthy cake. Very easy to put together and never fails to get a rave review.
Preheat oven to 350°F / 175°C and grease large cake tin.
Combine the carrot, wholemeal flour, sultanas, sugar, baking powder and cinnamon together. Beat the eggs and oil together. Combine both mixtures and cook for approximately 45 mins. Cool for 10 minutes and remove from 10.
When completely cooled make some lemon cream cheese icing:
80g cream cheese
1½ cups Icing Sugar
2 tsp finely grated lemon zest
2 tps lemon juice
Beat the cream cheese, icing sugar, lemon zest and juice until smooth - should be nicely thick but easy to spread. Add more lemon juice if needed.
Ice cake and enjoy.
You can use white flour but it doesn't taste as good.