Carrot and Walnut Cake

Serves 12. Can be made into smaller cupcake versions.

  1. Preheat oven to 180ºC (Fan oven).
  2. Stir together 250g of self raising flour, 400g of caster sugar and 2 tsp of ground cinnamon in a large bowl. (For a healthier alternative 200g of sugar works just as well). 
  3. Add 4 eggs and 350ml of vegetable oil and mix with an electric whisk.
  4. Once combined, mix 120g of chopped walnuts and 350g of grated carrots into the mixture.
  5. Pour into a round 23cm tin and bake for 30 minutes.

Note: depending on your oven and the size of the tin used, it may take longer to cook. Use a skewer or knife to see if the cake is wet in the middle.

Cream Cheese Topping: Blend 450g of FULL FAT cream cheese with 125g of soft cooking butter. I use Philadelphia but any full fat cream cheese will work here. Only blend for a short period of time, otherwise the topping will become too runny. Then add 250g of sieved icing sugar and 1 tsp of vanilla extract and refrigerate.

Once the cake has cooled down, ice the cake with the cream cheese topping using a palette knife. I decorated mine with edible mini carrots which can be found in many supermarkets.

Hand tip: If you have any left over cream cheese topping, place in a container and freeze. It will be ready to use straight away for your next creation!

Post your own photos and leave comments if you have given this recipe a try.

Author: The Baking Teacher

A primary school teacher who wants to share (and teach!) my baking creations with those who love to cook and create in the kitchen.

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