• 1 cup mashed potato
• 1 c sultanas
• ¾ c sugar
• ¼ c milk
• 2 c flour
• 2 tsp baking powder
• ¼ tsp salt

Cream the warm mashed potato thoroughly with the sugar. Add the sifted dry ingredients and mix to a smooth firm dough with the milk. Shape into two buns and cook in a moderate oven for 25 mins. Allow to cool and then ice with lemon icing and sprinkle with coconut.

• 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