Saturday, January 14, 2017

Carrot and walnut cake

Carrot gold — for a vegetable that's simply tops, you can't go past this trusty rabbit-magnet!

Carrot and walnut cake

Cream cheese frosting

Energy
1963kJ
Fat saturated
5.00g
Fat Total
31.00g
Carbohydrate sugars
23.00g
Carbohydrate Total
40.00g
Dietary Fibre
2.00g
Protein
7.00g
Cholesterol
64.00mg
Sodium
224.88mg

All nutrition values are per serve.

  1. Step 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. Step 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. Step 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.

Cream cheese frosting

Cream cheese frosting

Note: You'll need 2 large carrots.

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