CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Easy Carrot And Walnut Cake With Cream Cheese Frosting

1

  • Overview
  • Ingredients
    17 items
  • Directions

This easy carrot and walnut cake with luscious cream cheese frosting is a delightful treat for any occasion. Simple to prepare, it boasts moist layers filled with grated carrots and chopped walnuts, finished with a creamy and tangy frosting.

  • 625ml flour
  • 350ml sugar
  • 10ml bicarbonate of soda
  • 2.5ml salt
  • 10ml cinnamon
  • 75g walnuts, chopped
  • 350ml sunflower oil
  • 250ml buttermilk
  • 30ml white wine vinegar
  • 1 tin crushed pineapple, drained
  • 3 eggs
  • 10ml vanilla essence
  • 400g carrots, grated

Cream Cheese Frosting

  • 180g butter, softened
  • 250g full-fat cream cheese, softened
  • 180g sifted icing sugar
  • 5ml vanilla extract

  • Preheat the oven to 180°C
  • Sift together the flour, sugar, bicarbonate of soda, salt and the cinnamon and mix in the nuts
  • Mix together the sunflower oil, buttermilk or maas, vinegar, crushed pineapple, eggs and the vanilla. Add the grated carrots
  • Mix together the dry ingredients with the liquids (carrot mixture) and mix well to make the batter
  • Spoon the batter into two greased, lined 22cm cake tins (or 24 muffin cups)
  • Bake for about 30 minutes at 180°C
  • Cool and decorate with the cream cheese frosting

Cream Cheese Frosting

  • Beat the butter until light and fluffy. Add the cream cheese and vanilla and beat until very light and fluffy
  • Add the icing sugar and beat well for sugar to dissolve
  • Decorate the cake with the cream cheese frosting between the layers and on top. Top with more walnuts and a dusting of cinnamon.