JUNGLE CARROT CAKE

250 g margarine / butter
25 ml sugar
3 eggs
300 ml cake flour
pinch of salt
7 ml cinnamon
5 ml baking powder
2.5 ml bicarbonate of soda
250 ml jungle oats
250 ml grated carrots

Cream butter and sugar, add eggs one by one while you mix.
Sift the dry ingredients together.
Mix in the dry ingredients, fold in oats and carrots.
Place in smeared bread pan.
Bake 180° C for 45 to 55 minutes.

Icing:
I just did my own version of cream cheese icing.
1 tub cream cheese
icing sugar
lemon juice.
Unfortunately I don’t have measurements because I just make it according to my taste.

Recipe and photo: Sonja van Tonder