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
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
- 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.
- BAKE in a moderate oven 180°C for 1â€“1¼ hours or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
- SPREAD the cake liberally with the PHILLY Frosting and sprinkle with the extra nuts. Slice and serve immediately.