Mungo Murphy's Sea Spaghetti Carrot Cake

Ingredients for the cake:      

1/2 cup brown sugar

1/2 cup sugar

1/2 cup sunflower oil

3 eggs

2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/2 cups grated carrot

1 1/2 cups minced sea spaghetti (Soak the sea spaghetti in cold water for 30 minutes and drain before mincing in a food processor)

1 cup coarsely chopped walnuts

Ingredients for the cream cheese frosting:

1 package cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla

3 cups powdered sugar

Cake Method

Heat oven to 180° Celsius and grease two loaf tins. Mix  the sugar, oil and eggs until blended (approximately 3-4 minutes).  Stir in remaining ingredients except for the grated carrots, minced sea spaghetti and chopped walnuts. Beat for approximately 4 minutes. Once the mixture is smooth, stir in the grated carrots, minced sea spaghetti and chopped walnuts. Then pour the mixture into the two greased loaf tins. Bake until a wooden tooth-pick inserted into the centre of the cake comes out clean (35-40 minutes). Frost with cream cheese frosting when cooled.

Cream Cheese Frosting Method

Beat cream cheese, milk and vanilla until smooth. Gradually mix in the powdered sugar, one cup at a time until smooth and of a spreading consistency. Spread on to the cake.