750g grated carrot
250ml vegetable oil
250g firmly packed brown sugar
3 eggs
120g coarsely copped walnuts
375g self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
Lemon cream cheese frosting
30g butter
80g cream cheese, softened
1teaspoon finely gratet lemon rind
240g icing sugar mixture

Preheat oven to moderate. Grease deep 23cm -round cake pan,line base with baking paper.
Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl, stir in carrot and nuts, then sifted dry ingredients.
Pour mixture into prepared pan, bake in moderate oven about 1 1/4 hours Cover cake loosely with foil halfway through cooking. stand cake 5 minutes; turn onto wire rack to cool.Spread Lemon Cream Cheese Frosting over cold cake.
Lemon Cream Cheese Frosting
Beat butter, cream cheese and rindin small bowl with electric mixer until light and fluffy; gradually beat in icing sugar.

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