Bec's Best-ever Carrot cake

 

250g walnuts 
400g carrots, washed and roughly chopped
2 eggs 
1 cup sugar
2/3 cup olive oil
1 tsp vanilla essence 
1/2 tsp mixed spice 
1/4 tsp salt 
1 1/3 cups plain flour 
1 tsp bicarb soda
1/4 cup pepitas
1/4 cup sunflower seeds 

1 3/4 cups icing sugar 
90g cream cheese 
45g butter, room temp 
1/2 tsp lemon juice

Preheat oven to 185C. Grease 25cm round cake tin/ line with baking paper, and set aside. Place walnuts into blender and mill. Set aside. Place carrots into blender and chop. Set aside. Place eggs, sugar and oil in stand mixer and mix. Add vanilla, spice, salt, flour and bicarb to bowl and mix. Add walnuts and carrots and mix. Pour into cake tin and bake for 75 mins. Combine all icing ingredients in stand mixer and beat. Ice cake when it has cooled.