Basic Carrot Cake | Donna Hay

Ingredients

• ½ cup (125ml) grapeseed oil or vegetable oil
• 2 eggs
• 1¼ cups (300g) firmly packed brown sugar
• 2 teaspoons vanilla extract
• 2 cups (300g) firmly packed grated carrot (about 3 carrots)
• 1¾ cups (260g) plain (all-purpose) flour
• 2½ teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup (125g) plain thick yoghurt
• 1 cup (100g) walnuts or pecans, roughly chopped
• 500g cream cheese, chopped and softened
• ⅔ cup (110g) pure icing (confectioner’s) sugar, sifted
• ¼ cup (60ml) lemon juice
• 1 teaspoon vanilla extract