Carrot Cake

• Fresh lemon juice – 3 tsp
• Milk – 1 1/4 cup
• Corn or mild olove oil – 2/3 cup
• Finely grated orange rind – 2 tsp
• Soft brown sugar – 3/4 cup
• Pure vanilla extract – 3 tsp
• Wholemeal pastry flour – 1 1/2 cups
• Unbleached plain flour – 1 1/2 cups
• Baking powder – 1 1/2 tsp
• Ground cinnamon – 1 1/2 tsp
• Ground cloves – 1/2 tsp
• Salt – 1/2 tsp
• Carrots, coarsely grated (packed) – 1 1/2 cups
• Chopped walnuts – 1/2 cup
• Cream cheese, softened – 250g
• Butter, softened – 1/4 cup
• Icing sugar – 1/4 cup
• Pure vanilla essence – 1 tsp
1. Preheat the oven to 180°C/355°F.
2. Add the lemon juice to the milk and sour it.
3. Cream the oil, orange rind, and sugar and add the soured milk and vanilla.
4. Sift the flours together with the baking powder, spices, and salt. Add the liquid ingredients and beat until the mixture is smooth; then add the grated carrots and the nuts.
5. Butter a deep 20 cm (8-inch) cake tin. Pour in the batter and bake at 180°C/355°F for one hour or until a toothpick inserted into the centre of the cake comes out clean.
6. Allow the cake to cool in the tin until it pulls away from the sides of the pan; then, holding a cake rack over the pan, reverse the pan and allow the cake to fall out onto the rack.
7. Let the cake cool some more; then carefully lift it from the rack and place it on a serving plate.
8. Cream the frosting ingredients together with a beater and frost the cake. Use within 2 days.

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