Ingredients
Scale
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 eggs
- pinch salt
- 1/2 teaspoon bicarb soda
- 2 cups
self raising flour - 2 cups carrot, finely grated (approx 4 large carrots)
- 1/2 cup walnuts, finely chopped
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Cream Cheese Frosting
- 300g icing sugar
- 125g cream cheese, cubed
- 50g butter, room temp
Instructions
- Preheat oven to 180C
- Grease round cake tin
- Beat sugar and oil until combined
- Add 1 egg at a time, continue beating for another 2 minutes
- Add salt, bicarb soda, carrots, flour, walnuts and spices
- Mix until all combined
- Spoon mixture into tin and bake for 35-45 minutes or until lightly golden, reduce time slightly if you are splitting the mixture into two tins.
Icing
- Beat the icing sugar and butter together with an electric mixer until well combined.
- Add the cream cheese and beat slowly for 1 minute
- Turn the mixer to
medium high , beating for a further 4 minutes or until icing is light and fluffy.
- Prep Time: 10 mins
- Cook Time: 35 mins
