• 1 cup Oil
• 1 ⅓ cup Brown sugar, firmly packed
• 3 Eggs
• 3 cups Coarsely grated carrot
• 1 cup Chopped walnuts
• ½ cup Chopped raisins
• 2 ½ cups SR flour
• ½ teas Bicarb soda
• 2 teas Mixed spice

• 80g pkt Cream cheese softened
• 1 teas Grated lemon rind
• 1 tab Lemon juice
• 1 ½ cups Icing sugar
• Taste Butter, if desired

Grease 15cm by 25cm load pan, line base with greaseproof paper. Beat oil, sugar & eggs in small bowl with electric mixer until thick & creamy. Transfer mixture to large bowl, stir in carrot, nuts & raisins, then sifted dry ingredients. Pour mixture into prepared pans, bake in moderate oven 45 minutes. Cover loosely with foil, bake about 45 minutes. Stand a few minutes before turning onto wire rack to cool. Top cold cake with cream cheese frosting.

Beat butter, cheese, rind & juice in small bowl with electric mixer, beat until light & fluffy; gradually beat in sifted icing sugar.