Ingredients:

• 225 g soft Butter or margarine
• 225 g soft Brown sugar
• 4 eggs
• finely grated rind and juice of 1 large Lemon
• 4 eggs
• 225 g self-raising flour
• 1 tsp baking powder
• 225 g finely grated Carrots
• 100 g finely chopped Walnuts
• 150 g icing Sugar sifted
• 1 tsp oil
• Lemon slices or Walnuts

Method:

1. Cut a circle of greaseproof or non-stick paper to line the base of a 23 cm round baking ring.
2. Beat the butter and brown sugar until light and fluffy. Beat in the eggs and lemon rind.
3. Sift over the flour, baking powder and fold in.
4. Beat in the carrots then the walnuts. Spoon evenly into the baking ring and smooth the top.
5. Bake 8-13 mins. or until the cake is cooked. It may look a little moist on top.
6. Leave to stand for 10 mins, then turn onto a wire rack to complete cooling.
7. Beat the icing sugar and oil with enough lemon juice to make a smooth icing.
8. Spoon over the cake and allow to set before adding lemon slices or walnuts.