Carrot Cake

Carrot Cake.

Ingredients: Butter – 250 grams Margarine – 50 grams Brown Sugar – 225 grams Egg – 250 grams (or 5 pcs) Plain Flour – 250 grams Baking Powder – 1 teaspoon Lemon Juice – ½ lemon Walnuts – 100 grams (cut into small pieces) Spices – 2 teaspoons Carrot – 400 grams (grated) Method:- Put butter, margarine and brown sugar into a mixing bowl. (Electric mixer) Start with speed one, then turn to speed two (medium speed) Mix for about 3 minutes. Add egg one piece at a time, mix for about a minute. Add in another one egg and continue until all the eggs are in. Add in all the other remaining ingredients. Pour into greased and lined with baking paper a 8” baking tin (round or square) Bake in a preheat oven 160 degrees centigrade for about an hour. Test with a satay stick in the middle of the cake and if it comes out clean, the cake is done. If it comes out with cake crumb and wet, continue to bake longer. Baking time varies depending on type of oven. When the cake is cooled, you can spread the frosting and spread with some chopped nuts. Frosting:  Cream Cheese – 125 grams Butter – 60 grams Icing sugar – 60 Beat the above at high speed until creamy or fluffy .