The Carrot Cake Recipe

20cm round baking pan; 1.5-2 hours at 150C

1.
175 g dark brown (basterd) sugar
175g light brown (basterd) sugar
55ml sour cream
3 eggs
175ml sunflower oil
2 teaspoons vanilla essence

2.
250g wholewheat (volkoren) flour
1 teasp nutmeg
2 teasp cinnamon
1 teasp baking soda
300g grated carrots
75g coconut

Topping
110 g cream cheese
50g powdered sugar
50g butter
juice of 1/2 lemon

Mix first ingredients in one bowl, mix second ingredients in another bowl, mix both together, put in pan and put in oven. Ice when cooled.