Carrot Cake with Cream cheese icing

Carrot Cake

60 g Walnut chopped finely
150 g Flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp cinnamon
50 g raisins
125 g grated carrot
80 ml honey
2 eggs
80 ml canola oil
2 tbsp milk
Mix the first 8 ingredients.
Whisk the honey, eggs, oil and the milk for 2 minutes.
Fold in the dry ingredients and pour the batter in an 8″ round cake pan.
Bake at 320 for about 30 minutes.

For the icing:
Stir 50 g cream cheese with a few drop of vanilla.
Stir in about 1 tbsp or more to taste icing sugar till you get a smooth icing.
Ice the cooled cake and decorate with some chopped walnut.
Keep the cake in the fridge and bring to the room temperature to serve.