Name: Carrot & walnut cake
Cook time: 95 min
Total time: 95 min
Yield: 8
Ingredients: 4 eggs; 1 cup brown sugar firmly packed (200 g); 1 cup vegetable oil (250 ml); 2 tsps vanilla essence; 1.5 cups self-raising flour (240 g); 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; 1 tsp mixed spice; 1 cup walnuts chopped (120 g); 2 cups carrot grated; ½ cup walnuts (extra) (60 g); cream cheese frosting; 150 g cream cheese at room temperature; 50 g unsalted butter at room temperature; 2 cups icing sugar mixture (320 g); 2 tsps lemon juice

Carrot & walnut cake

There's plenty of cream cheese frosting on this simple mix and bake carrot cake.

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Serves 8

Cook

1H 35M

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There’s plenty of cream cheese frosting on this simple mix and bake carrot cake.

Ingredients

4 eggs

1 cup brown sugar firmly packed (200 g)

1 cup vegetable oil (250 ml)

2 tsps vanilla essence

1.5 cups self-raising flour (240 g)

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp mixed spice

1 cup walnuts chopped (120 g)

2 cups carrot grated

½ cup walnuts (extra) (60 g)

cream cheese frosting

150 g cream cheese at room temperature

50 g unsalted butter at room temperature

2 cups icing sugar mixture (320 g)

2 tsps lemon juice

Method

1.Grease a 20cm round cake pan. Line base and side with baking paper.

2.Beat eggs, sugar, oil and essence in a small bowl of an electric mixer until thick and creamy. Transfer to a large bowl. Stir in combined sifted flour, soda, cinnamon and spice. Stir in walnuts then carrot. Spoon into prepared pan. Smooth over top.

3.Cook in a moderately slow oven (160C) for about 1 hour, 10 minutes, or until cooked when tested. Stand in pan for 10 minutes then turn out onto a wire rack to cool.

4.To make cream cheese frosting, beat cheese and butter in a small bowl of an electric mixer until light and fluffy. Gradually add icing sugar, beating until thick. Beat in juice.

5.Spread frosting over top and side of cold cake. Top with extra walnuts.

Chantal Walsh

Ingredients

Method

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