Ingredients
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups self-raising flour
- 2 cups finely grated carrot (5 medium carrots)
- ¾ cup walnuts, toasted and chopped
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 300g icing sugar
- 150g cream cheese
- 50g unsalted butter, softened
Instructions
1 Preheat oven to 180°C. Combine the sugar, oil and eggs in a large bowl, then beat in the flour and spices. Fold in the carrot and walnuts (reserving 2 Tbsp), then spoon into a lined 23cm cake tin and bake for 45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
2 Combine the icing sugar, cream cheese and butter in the bowl of an electric mixer and beat on medium speed with the paddle attachment for 5 minutes, until light and creamy. Spread over the cake and garnish with reserved walnuts.