Belinda Burris-Scott Petrie, Brisbane

Serving size: Serves 8
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Cakes/baking, Dessert

INGREDIENTS

1 cup caster sugar
3 eggs
2 cups finely grated carrot
1-1/3 cups plain flour
¾ cup vegetable oil
½ cup chopped walnuts
1½ teaspoons baking powder
1¼ teaspoons bicarbonate of soda
1¼ teaspoons ground cinnamon
1 teaspoon vanilla extract
orange wedges to serve
cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts

METHOD

1. Preheat oven to moderately slow (160°C). Grease a 22cm-round cake pan and line base and side with baking paper.
2. Beat sugar and eggs in a small bowl with an electric mixer until pale and thick. Stir in remaining ingredients. Pour mixture into prepared pan.
3. Bake for about 1 hour or until cooked when tested. Stand cake in pan for 5 minutes. Turn onto a wire rack to cool.
4. Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy.
5. Spread Frosting over top of cake. Sprinkle with walnuts. Serve cake with orange wedges.
Hint: You'll need about 2 large carrots for this recipe.


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