Mums Carrot Cake
This is a much loved recipe that came from my Mum.
Our daughters friends use to raid her lunch box at school to see if she had any in it. So I am guessing it was a treat for them. Liz and Sarah this is the recipe it is not hard to make so would love to see a pic when you make it.

2 cups grated carrot
3 eggs
1 1/3 cups SR Flour
1/2 tsp Nutmeg
1 cup Pecan pieces
2/3 cup Canola Oil
1 tsp Bi Carb Soda
1 cup castor Sugar
1 tsp Vanilla Esc
1 tsp Cinnamon

Grate carrots. Put eggs, sugar oil and vanilla into a bowl and mix add the grated carrots and the walnuts, add sifted four, bi-carb and spices and mix lightly.
Place into a greased and cake pan.
Bake in a moderate oven for 35 - 45 mins. Remove from oven and allow to cool in tin for 5 mins then take out of tin and cool on a wire rack.

PS. I always double this mix and use a 24cm square pan. My cooking time then becomes 1hr and approx 15 mins but i check it with a skewer to make sure it is ready. I also turn the cake tin at intervals to make sure it cooks evenly.

Lemon frosting:
50g Philly cheese
2 tbso softened butter
1 tbsp Lemon Juice
2 cups of sifted icing sugar

Combine all ingredients and mix until smooth and creamy.
spread on cake and decorate with chopped pecans.

This one always goes well if you are going out and need to take a plate, usually wont get to take any home.