Carrot Cake recipe:

4 eggs, lightly beaten
250g caster sugar
185ml sunflower oil
300g plain flour
3/4 tsp salt
2 tsp baking powder
1 teaspoon bicarbonate of soda
2 tsp ground cinnamon
400g carrots, peeled and grated
55g chopped walnuts

Cream Cheese Frosting:
180g butter, softened
250g icing sugar
180g cream cheese
3 drops vanilla extract
Walnut halves to decorate (optional)

Preheat oven to 180oC/350oF/Gas4. Grease and flour a 24 cm springform tin or bundt pan. Whisk eggs and sugar until creamy, then whisk in the oil. Sift together flour, salt, baking powder, bicarbonate of soda and cinnamon. Add this to the eggs and whisk. Add the carrots and nuts and mix together. Scrape into tin and bake for an hour. Once the cake has cooled; For the icing whip the butter and icing sugar together until its stiff. Beat in the cream cheese and vanilla. Spread over the cake. And decorate with walnut halves.