This is one of my favourite cakes to make; it's easy and impressive. It is also great for getting rid of any carrots left in the fridge!
1. Preheat your oven to 150C.
2. Mix the sugar, oil and eggs in a bowl. Then add the flour and cinnamon to the mixture. Grate your carrots and then add them and the halved walnuts too. Butter up a baking tin and pour the mixture in the tin, ensuring it reaches all corners and is of and even surface. Place in the oven and let it cook for an hour. After an hour, raise the heat to 180C for 15min. Take the cake out of the oven and let it cool.
3. While the cake cools, you can start on the icing. Melt the butter then mix that with icing sugar. Now add the cream cheese. It may take a few minutes of mixing before it is of a satisfactory consistency to spread on the cake. Remember, with the icing sugar, it will stiffen over time.
4. Once the cake is cool enough, spread the icing on the cake and refrigerate. You can now decorate the cake as you will with maybe some cinnamon or, as I did, some grated carrot and caster sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 735 | ||
Calories from Fat: 176 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 165.7mg | 51 % | |
Sodium 170.9mg | 6 % | |
Potassium 152.1mg | 4 % | |
Total Carbohydrate 137.9g | 41 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 137g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 735
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