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Carrot and Walnut Cake with PHILLY Frosting

Carrot and Walnut Cake with PHILLY Frosting

A reliable crowd pleaser packed full of flavour, with a hint of crunchy walnut goodness.

Ingredients

  • 1 3/4 cups SR flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup brown sugar
  • 2 1/2 cups grated carrot (approx. 2 carrots)
  • 1/2 cup chopped walnuts, or pecans
  • 3 eggs
  • 1 cup vegetable oil
  • 1/2 cup well drained crushed pineapple
  • Icing
  • 250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon flavour Walnuts, extra for decoration

Method

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.

Bake in a moderate oven 180°C for 1–1 1/4 hours or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.

Spread the cake liberally with the PHILLY Frosting and sprinkle with the extra nuts. Slice and serve immediately.

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