Be at one with yourself and enjoy the goodness that evolves from such love, reveal the hippy from within.
1/2 c oil
1/2 c yoghurt (or buttermilk)
1 1/2 – 2 c brown sugar
3 eggs, beaten
2 c flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 1/2 c carrot, grated
1 c walnuts, chopped (optional)
Beat eggs, oil, yoghurt, and brown sugar.
Stir in carrots, nuts, salt, flour with the cinnamon, baking soda, and baking powder and mix.
Pour into a greased and lined 20cm square cake tin and bake at 180C for 50 minutes (or until cooked)
When cold ice with cream cheese icing. Sprinkle with 1/4 c chopped walnuts for the finishing touch.
Icing:
250g cream cheese at room temp
125g soft butter
2/3 cup castor sugar
Beat cream cheese and castor sugar till there are no lumps and well combined. Add butter and beat till very well combined. Add flavour and beat again. If you add too much liquid (flavour) it can go runny. Put in fridge for half hour and it will be good to go.