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Carrot and walnut cake

  • 0:30 Prep
  • 1:15 Cook
  • 12 Servings

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon Masterfoods Ground Cinnamon
  • 1 cup firmly packed brown sugar
  • 2 cups grated carrot (see note)
  • 1 cup chopped walnuts
  • 1 cup vegetable oil
  • 3 eggs, lightly beaten

Cream cheese frosting

  • 125g cream cheese, softened
  • 2 teaspoons finely grated lemon rind
  • 1 1/2 cups icing sugar mixture
  • Walnuts, to decorate

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
  • 2
    Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  • 3
    Make frosting: Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth. Spread frosting over cake. Decorate with walnuts. Serve.

Source: taste.com.au

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