Thelma’s CARROT CAKE

Ingredients

225 g (8oz) carrots, peeled
50g (2oz) walnuts
2 eggs
175g (6oz) Demerara sugar
250 ml (8 fl oz) veg oil
1 tablespoon lemon juice
175g (6oz) wholemeal plain and white self raising flour mixed
1 teaspoon baking powder
Half teaspoon bicarbonate of soda
Half teaspoon ground cinnamon
Half teaspoon salt

Method

Trim carrots cut to fit feed tube, fit grating disc of magi mix,grate and set aside. Fit the double bladed knife and process the walnuts for about 3 seconds until roughly chopped. Remove and add to the carrots.
Place the eggs and sugar in the bowl and process for about 15 seconds or until light in colour and thoroughly creamed. With the machine operating slowly pour the oil through the feed tube. Continue to process for total of 60 seconds until the mixture is smooth and thick. Add the lemon juice.
Sift the flour with the remaining dry ingredients and add to the egg mixture. Process for 15-20 seconds or until just mixed. Transfer to the bowl with the carrots and walnuts and stir together.
Turn into a lined 18cm (7 inch) cake tin and bake in a moderate oven (180C 350F or Gas 4)
Bake for approx 1hr or until risen and firm to touch

Either dust with icing sugar or ice with 75g (2oz) butter 75g (2oz) cream cheese and 175 (6oz) of icing sugar