150ml vegetable oil
75g melted butter
125g castor sugar
200g self-raising flour
200g grated carrots
3 tbsp chopped mint leaves
1 tbsp orange zest (approximately 1 orange)
150g cream cheese
60g icing sugar
1 tsp vanilla extract
1tbsp lemon juice
Heat oven to 180C. Beat eggs with oil, butter and sugar until smooth. Then sift in flour and fold together lightly until just mixed. Add the grated carrot (squeezing out any excess moisture), raisins, mint and orange zest to the mixture and mix lightly.
Pour batter into a lightly greased 22cm round loose-bottom cake pan.
Bake for 50-55 minutes. Allow to cool. In the meantime, beat the cream cheese, icing sugar, vanilla and lemon juice until smooth. Spread on cooled cake.
Variations: The cake can be baked in a muffin tin or a loaf tin depending on how you want to serve the cake. If you are baking in a muffin tin, reduce the baking time to 25 – 30 minutes.
* Based on a recipe from the Good Living section of the Sydney Morning Herald dated late 2011.