Carrot Cake

INGREDIENTS
3 eggs
1 cup white sugar
¾ cup cooking oil
1 1/3 cup self raising flour
½ tsp salt
1 1/3 tsp baking soda
1 ½ tsp cinnamon
½ cup nuts
2 cups grated raw carrot
1 tsp vanilla essence

METHOD
Grease an 8 inch square tin and heat oven to 150C.
Beat eggs and sugar till fluffy and add oil.
Stir in all dry ingredients.
Lastly, fold in carrots, nuts and vanilla essence.
Bake for about 1 hour, and ice with cream cheese icing when cool.

ICING
Beat together 4 oz softened cream cheese, ½ pound icing sugar, 3 tbsp butter and 1 tsp vanilla essence until cool and creamy.