125 g (4 oz) butter
1/2 cup caster sugar
1 tablespoon honey
2 eggs
1/2 cup chopped walnuts
1 cup plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
1/2 teaspoon bicarbonate of soda
1 cup finely grated carrot
walnut halves to decorate
1/2 cup caster sugar
1 tablespoon honey
2 eggs
1/2 cup chopped walnuts
1 cup plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
1/2 teaspoon bicarbonate of soda
1 cup finely grated carrot
walnut halves to decorate
for the Cream cheese frosting
90 g (3 oz) packaged cream cheese
1/2 teaspoon vanilla essence
1 cup icing sugar, sifted
milk to mix
1/2 teaspoon vanilla essence
1 cup icing sugar, sifted
milk to mix
method
1. Cream butter, sugar and honey until light and fluffy, add eggs one at a time, beating well after each addition. Fold in walnuts.
2. Sift dry ingredients twice and fold into mixture with grated carrot.
3. Grease a 20 x 10 cm (8 x 4 inch) loaf tin and line base with greased greaseproof paper.
4. Spread mixture in tin and bake in a moderate oven 180-190°C (350-375°F) for 40 to 45 minutes until cooked. Cool on a wire rack.
5. Spread top with cream cheese frosting and decorate with walnut halves.
2. Add icing sugar gradually, beating well.
3. Add a little milk if necessary to give a spreading consistency.
2. Sift dry ingredients twice and fold into mixture with grated carrot.
3. Grease a 20 x 10 cm (8 x 4 inch) loaf tin and line base with greased greaseproof paper.
4. Spread mixture in tin and bake in a moderate oven 180-190°C (350-375°F) for 40 to 45 minutes until cooked. Cool on a wire rack.
5. Spread top with cream cheese frosting and decorate with walnut halves.
for the Cream cheese frosting
1. Soften cream cheese and beat with vanilla essence until creamy.2. Add icing sugar gradually, beating well.
3. Add a little milk if necessary to give a spreading consistency.
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