Carrot and Walnut Cake with PHILLY Frosting

Carrot and Walnut Cake with PHILLY Frosting
20 Mins
Prep time
75 Mins
Cooking time
Serves 8

What you need

1 3/4 cups SR flour

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon bicarbonate of soda

1 cup brown sugar

2 ½ cups grated carrot (approx. 2 carrots)

½ cup chopped walnuts, or pecans

3 eggs

1 cup vegetable oil

½ cup well drained crushed pineapple

250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon flavour

Walnuts, extra for decoration

How to make it

  1. SIFT the flour, spices and bicarb into a large bowl, add the sugar, carrot and nuts and mix well. Whisk together the eggs; oil and pineapple then stir through the dry ingredients until well combined. Pour into a greased and base lined 20cm round cake pan.
  2. BAKE in a moderate oven 180°C for 1–1¼ hours or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
  3. SPREAD the cake liberally with the PHILLY Frosting and sprinkle with the extra nuts. Slice and serve immediately.