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Carrot Cake

Carrot Cake
10 Mins
Prep time
70 Mins
Cooking time
Serves 8

What you need

  • 1 1/2 cups self-raising flour
  • 1 teaspoon cinnamon
  • 2 cups grated carrot
  • 1 cup oil
  • 3/4 cup brown sugar
  • 3/4 cup chopped pecans
  • 1/4 cup sultanas
  • 4 eggs, lightly beaten
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup icing sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon rind
  • 1/2 cup pecans, roughly chopped

How to make it

  1. COMBINE sifted flour and cinnamon into a large bowl. Add the next 6 ingredients and stir until well combined.
  2. POUR mixture into a greased and lined 9cm x 19cm base loaf pan. Bake at 180°C for 55-60 minutes or until cooked. Cool on wire rack.
  3. BEAT PHILLY, icing sugar, juice and rind together until smooth. Spread over cooled cake and top with extra pecans. Serve.
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