I used to make this cake a lot for my Dad. It’s his all-time favourite (and I’m quite fond of it too!)
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)
2 tbsp (60g) polyunsaturated margarine
1/2 cup icing sugar
125g ricota cheese
1 tsp vanilla
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.
Cream margarine and gradually add sugar.
Mix in ricotta cheese and flavouring until smooth.
Spread over cooled cake.
Allow to set before slicing.