carrot cake

I borrowed this recipe from a donna hay cook book cos i had a craving for cream cheese and whats better than a carrot cake with cream cheese frosting .........chocolate truffles

1 1/4 cups sugar

3/4 cup vegetable oil

3 eggs

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

1 teaspoon bicarbonate of sowda

1 teaspoon ground cinnamon

1/2 ground ginger

2 1/2 cups of grated carrot

250g block of cream cheese softend to room tempeature
1/3 cup sifted icing sugar and
1 1/2 tablespoons lemon juice

Process 250g softend cream cheese in a food processor until smooth
Add sugar and lemon juice and process .

Preheat oven to 180 c .Place the sugar and oil in a bowl and beat with a electric
mixer and beat for 2-3 minutes. Add the eggs gradually and beat well.
Sift flour, and baking powder, bicarb ,cinnamon and ginger
over the sugar mixture. Add carrot and mix until just combined. Pour the
mixture into round cake tin lined with non-stick baking paper and bake for 55-60
minutes or until cooked when tested with a skewer. Spread cream cheese frosting all over
the cake. And serve.