Ingredients:
1 1/2 cups carrots, grated
1/2 cup sugar
3/4 cup oil
2 eggs, or equivalent yolk free mix
1 cup plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
1 cup walnuts (1/2 chopped, 1/2 in large pieces)

Topping:
2 tbsp (60g) polyunsaturated margarine
1/2 cup icing sugar
125g ricota cheese
1 tsp vanilla

Method:
Cream oil and sugar.
Add egg and sifted dry ingredients.
Add carrots and walnuts.
Place mixture in a greased and lined 20cm cake tin, and bake in a
moderate oven (190 degrees C/ 375 degrees F) for 45 minutes, or until cooked.
Cool completely before icing.

Topping:
Cream margarine and gradually add sugar.
Mix in ricotta cheese and flavouring until smooth.
Spread over cooled cake.
Allow to set before slicing.