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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.
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