1 cup wholemeal flour 1 cup plain flour 2 tspns baking soda 2 cups raw sugar ¼ tspn salt 2 tspns cinnamon 1 cup cooking oil 4 eggs beaten 3 cups finely grated carrot.

Sift and mix dry ingredients, add oil and stir. Stir in beaten eggs then add carrot – mix well.

Line a round cake tin 235mm, bake 180 degrees Celsius for 1 hour.

When cold ice with: 100 grams cream cheese 50g butter 1 cup icing sugar ½ tspn vanilla essence 2 tspns lemon juice 1/4 cup walnuts chopped.

Soften butter and cream cheese and mix well.

Add essence, lemon juice and icing sugar and mix.

Spread on cake and sprinkle with chopped walnuts.