This is one of my mum's recipes, amended a little and with the addition of Outback Pride's ground wattleseed.
1 cup wholemeal self-raising flour
1 cup plain flour (white)
1 tsp bicarb of soda
2 teaspoons cinnamon
2 tablespoons Outback Pride Ground Wattleseed
1 cup raw sugar
1 cup vegetable oil
1/2 cup sour cream
4 medium carrots
Sift flours, bicarb of soda, cinnamon and wattleseed into a large bowl. Add sugar and oil, and mix well.
Grate the carrots and set aside. Put eggs and sour cream into a separate bowl and mix well.
Add the egg mixture to the flour mixture and combine until smooth. Add the grated carrot and mixed well.
Grease and line two loaf tins, or just one round baking tin. Pour in the cake mixture. Bake at 180 degrees for about 45 minutes, pierce with a skewer in the middle to check if it is cooked through.
Stand for a few minutes, and then turn onto a wire rack to cool. When cool, spread with the Cream Cheese Frosting and serve.
CREAM CHEESE FROSTING
Combine 120g cream cheese, 1 teaspoon lemon rind (or try Ground Lemon Myrtle for a herby lemon tang!) and 30g butter. Gradually add 1 1/2 cups sifted icing sugar and stir until smooth.