The Best Carrot Cake Ever

This cake has been a favourite for 30 years; I baked it for church fetes, school bazaars, birthday parties, tea parties, and family get-togethers, and it was a staple in our home. It's comforting and brings back fond memories, encouraging you to try baking it yourself.

1.      Grease a 23cm ring pan with butter and lightly dust with flour to prevent sticking.
2.      Beat the eggs, adding the sugar a little at a time. Must be light and fluffy.  
3.      Add the Canola oil and beat well.  
4.      Lightly fold in the grated carrot,
5.      Then the well-sieved flour, bicarb, baking powder, salt, and cinnamon.   Fold lightly.  
6.      Pour into a well-greased pan and bake for 60-70 minutes, depending on your oven.
7.      You can check after about 50 minutes.  

Once baked, remove the cake from the oven and let it cool slightly before turning it out onto a wire rack to cool completely. 

1. Beat the butter until creamy, add icing sugar a little at a time, beat until light, then
2. Add the cream cheese, then the vanilla.  
3. Decorate the cake as desired, and garnish with nuts and cinnamon, or as you choose.