Stove Top Carrot Cake

This is a deliciously moist Carrot Cake with a cream cheese icing. A subtle twist on tradition is to cook this cake on the stove top using The Chefs Toolbox 2L saucepan. Enjoy experimenting & Happy baking, or cooking!
Ingredients
1 cup olive oil
1 cup firmly packed brown sugar
3 eggs (lightly beaten)
1 1/2 cups self raising flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
2 cups firmly packed grated carrot (approximately 4 carrots)
1 cup walnuts
Icing: 250g cream cheese
1 cup icing sugar
Zest of 1 orange

The Fun
Place oil, sugar and eggs in a bowl. Whisk well to combine.
Stir in flour, bicarb soda, and cinnamon. Stir in walnuts and carrots. Mix well. Lightly dust the saucepan with plain flour, pour in cake mixture.
Place on stove top (heat setting 6) for 15-20 minutes or until the lid is HOT. Cook for a further 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
Invert onto a cake cooling rack & allow to cool before icing.
Beat all icing ingredients together until combined. Spread over cake and serve.

Love amie x