Carrot cake

200g/7oz self-raising wholemeal flour 115g/4oz plain flour 350g/12oz caster sugar 2 tsp cinnamon 2 tsp bicarbonate of soda 250ml/9fl oz flora cuisine 3 lrg carrots,grated 4 eggs Topping: 2 lemons 225g/8oz icing sugar Mix together all dry ingredients in a large mixing bowl. Mix in carrots and gradually beat in flora cuisine and eggs.Pour into a greased and bottom lined 20cm/8" square cake tin.Bake in preheated oven 180c,350F,gas mark 4 for 45-55min.Cool on a wire rack.Use a sharp knife to remove outer pith and then segment lemons.Squeeze out remaining juice and add to icing sugar in a bowl with the segments.Mix gently and spread over the cake.Sprinkle with the zest.