SERVES 12 PREPARATION + COOKING 1 hr 25 mins
FREEZE IT / MAKE IT AHEAD
- 3 eggs
- 1⅓ cups (250g) firmly packed light brown sugar
- 1 cup (250ml) vegetable oil
- 3 cups coarsely grated carrot
- 1 cup (120g) coarsely chopped walnuts
- 2½ cups (375g) self-raising flour
- ½ tsp bicarbonate of soda (baking soda)
- 2 tsp mixed spice
lemon cream cheese frosting
- 45g (1½ ounces) butter, softened
- 110g (3½ ounces) cream cheese, softened
- 1½ tsp finely grated lemon rind
- 2¼ cups (360g) icing (confectioners’) sugar
- Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line the base with baking paper.
- Beat eggs, sugar and oil in a small bowl with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and nuts, then sifted dry ingredients. Pour mixture into pan.
- Bake cake about 1¼ hours. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
- Meanwhile, make lemon cream cheese frosting. Beat butter, cream cheese and rind in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.
- Split cold cake in half, place bottom layer onto a serving plate, cut-side up; spread with half the frosting. Top with remaining cake layer; spread top with remaining frosting.
You need three large carrots (540g) for the amount of grated carrot used in this recipe.
This cake will keep in an airtight container in the fridge for up to three days. Without the frosting, this cake can be frozen for up to three months.
This recipe is an extract from The Australian Women’s Weekly, The Baking Collection, RRP $49.95, available where all good books are sold and online at www.cookbooks.com. Photography by Louise Lister.