Carrot and walnut cake

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  • 2 cups self-raising flour
  • 1 tsp mixed spice
  • 1 tsp 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 tsp finely grated lemon rind
  • 1 1/2 cups icing sugar mixture
  • Walnuts, to decorate
  • Select all ingredients
  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake decorating. Line base and sides with baking paper.
  • Step 2
    Sift flour

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    , 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.
  • 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 decorating Decorate with walnuts. Serve.

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