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What you need:

8 oz / 200g light soft brown sugar.
6 floz / 175ml vegetable oil
2 eggs
4 oz / 100g wholemeal flour
1 tsp / 5 ml ground cinnamon
1tsp / 5 ml bicarbonate of soda
5 oz / 125g coarsely grated carrots
2 oz / 50g chopped walnuts
Topping
2 tbsp / 30ml apricot jam
1 tbsp / 15 ml lemon juice
2 oz / 50 g chopped walnuts
2 oz / 25 g cream cheese

What you do:

Preheat the oven to 180C / 350F / gas mark 4.
Line a 7 inch / 18cm round tin. Its best to use a fixed base tin as the mixture will almost a pouring consistency.

In a mixing bowl, pour the sugar then gradually whisk in the oil, then whisk in the eggs 1 at a time.
Mix together the flour, cinnamon & bicarbonate of soda, then stir into the egg mixture, then add the carrots & walnuts.
Mix altogether using a wooden spoon, then pour into the prepared cake tin.
Bake for 1 hour & 10 mins until the cake is risen & firm to touch.
Remove from the oven & leave to stand for 5 mins, then turn out onto a wired rack.
Peel off the paper & leave to cool.

To make the topping:


Boil the jam & lemon juice together in a small saucepan for 2 to3 mins.
Brush the mixture thickly over the top of the cooled cake.
Beat together the cream cheese with a little icing sugar (to taste), and spread over the top of the cake.
Then sprinkle on the rest of the crushed walnuts to decorate.

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