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Ingredients
- 4 eggs
- 2 cups brown sugar
- 1 1/2 cups vegetable oil
- 2 cups plain or wholemeal flour
- 2 tsp bicarbonate soda
- 1 tsp mixed spice
- 1 tsp salt
- 3 cups finely grated carrot (about 3 large carrots)
- 140g cream cheese
- 500g icing sugar
- 1 tsp grated lemon rind
- 500g ready-made white icing
- Food colouring (natural colourings are readily available)
- Individual icing tubes, assorted colours
Method
Preheat oven to 180C. Line a 26cm springform tin with greaseproof paper and grease. Mix together eggs, sugar, oil and sifted flour, bicarb, spice and salt in a large bowl until smooth. Stir through carrot and pour into tin. Bake 50-60 mins or until risen in the middle and a skewer comes out clean. Cool on a rack before turning out upside down on a serving plate.
Blend cream cheese, icing sugar and lemon rind. Spread evenly over cake top and sides. Roll out half the icing, cut a 26cm circle and place on top of cake. Add food colouring to remaining icing and cut to desired shapes. Place on top of cake and complete decoration with icing tubes and lollies if you like. (See tip.)
