Carrot and Walnut Cake with PHILLY Frosting

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.