• 1 c self raising flour
• 1 c plain flour
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 c oil
• 1 c soft brown sugar
• 1/2 c golden syrup
• 4 eggs
• 2 1/2 c grated carrot
• 1/2 c chopped walnuts

Preheat the oven to 160C and prepare a 23 cm round cake tin. Sift the flours, spices and soda into a large bowl making a well in the centre.
Whisk together the oil, sugar, syrup and eggs and gradually stir into the dry ingredients until smooth. Mix in the grated carrot and walnuts. Spoon into the tin and bake for about 1 1/2 hours. When cool ice with cream cheese icing.

Icing: Beat together 60 g cream cheese, 1 1/2c icing sugar, 1 tsp vanilla, 1 tsp lemon juice

• 1 small finely chopped onion
• 2 rashers of finely chopped bacon
• 2 eggs
• 1 1/2c milk
• 50 g butter
• 3 c self raising flour
• 1/2 tsp baking soda
• 3 tsp baking powder
• 1 tsp sea salt
• 1 1/4 cups grated cheese
• 2 c steamed broccoli roughly chopped

Preheat the oven to 195 C. Saute the onion and bacon for 3-4 mins. Whisk together the eggs and milk and stir in the melted butter. Sift the dry ingredients into a large bowl and stir in the broccoli and bacon mixture and most of the cheese.
Add the egg mixture and stir until just combined and spoon into greased muffin trays. Put a little extra grated cheese on the top of each muffin and cook for about 15 mins or until golden and puffed.