Carrot and walnut cake
May 30, 2012 2:00pm- 30 mins preparation
- 50 mins cooking
- Serves 12
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Ingredients
Carrot and walnut cake
- 2 cup self-raising flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 cup firmly packed brown sugar
- 1 cup walnuts, chopped, plus extra to decorate
- 1 cup vegetable oil
- 3 lightly beaten eggs
Icing
- 125 gram softened cream cheese
- 60 gram softened butter
- 1 teaspoon vanilla essence
- 1 cup sifted icing sugar
Method
Carrot and walnut cake
- 1Preheat oven to 180°C. Lightly grease and line a 22cm square cake pan with baking paper.
- 2Sift flour, spice and cinnamon together into a large bowl. Add carrot, zucchini, sugar, nuts, oil and eggs. Mix well. Spoon mixture into pan, smoothing surface.
- 3Bake 45-50 minutes, until cooked when tested with a skewer (cover loosely with foil if overbrowning). Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.
- 4To make icing, beat together in a small bowl, using an electric mixer, cream cheese, butter and vanilla. Gradually beat in icing sugar until a smooth spreadable consistency.
- 5Spread icing over cooled cake and decorate with extra walnuts.
Notes
Zucchini can be replaced with mashed banana if preferred.