Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 170°c. line 33cmx23cm tin with baking paper. in large mixing bowl combine flour, sugar, baking soda, cinnamon, mixed spice, baking powder and salt. add shredded carrots, buttermilk, oil, pineapple, vanilla and eggs. stir until combine with wooden spoon. pour batter into prepared tin. bake for 30-35 minute until golden brown and when you insert wooden toothpick in the centre comes out clean. cool completely before frosting. for cream-cheese frosting : mix all ingredients together using hand held el. mixer until nice and smooth. spread over the carrot cake. refrigerate. cut into bars. carrot cake freezes well without frosting.

Target recipe: grease a 20cm ring tin, line the base with paper; grease paper. sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. combine oil, eggs and sour cream and stir into flour mix. pour mixture into ring tin, bake in a moderately slow oven about 50 minutes. turn on to rack to cool. when cold spread with icing and decorate with walnut halves. cream cheese icing:- beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined. ** i don't bother icing this, good one.