Carrot and Walnut Cake
Joel FerenIngredients:
Serves 12
- Oil to grease cake pan
- ¾ cup Ensure vanilla powder
- ¾ cup extra virgin olive oil
- 1 cup self-raising flour
- ½ cup plain four
- ½ cup brown sugar
- ¼ cup golden syrup
- 4 eggs
- 1tsp vanilla essence
- 1tsp baking soda
- ½tsp cinnamon
- 2 carrots, peeled and grated
- 100g walnuts, roughly chopped
Icing
- Juice from ½ lemon
- ½ cup icing sugar
- 250g cream cheese
- ½ tsp. vanilla essence
Method:
- Preheat oven to 150°C.
- Grease a 20cm round cake pan with spray oil and line with baking paper.
- Sift flour and add Ensure powder, brown sugar, cinnamon and baking soda in a large mixing bowl.
- In a separate bowl whisk together eggs, oil, golden syrup and vanilla essence.
- Pour the oil mixture into the flour mixture and gently stir until well combined. Fold in carrot and walnuts and combine well.
- Pour the mixture into the cake tin and bake in oven for 55 minutes.
- Once cooked remove from oven and set aside to slightly cool before removing and placing on wire rack to allow to completely cool.
- To make the icing add the cream cheese, lemon juice, icing sugar and vanilla essence to a mixing bowl and stir until well combined.
- Spread the icing onto the cake once it’s cooled.
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