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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

  • Ingredients

  • Cooking oil spray, to grease
    3 cups coarsely grated carrot, firmly packed
    2 cups EQUAL Spoonful
    ¾ cup
    extra virgin olive oil
    3 eggs, separated
    ¾ cup milk
    1 Tbsp golden syrup
    2 cups plain flour
    1½ tsp baking powder
    1 tsp bicarbonate of soda
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1 tsp mixed spice
    ½ cup walnuts, finely chopped
    ½ cup sultanas, roughly chopped
    Extra 1¼ cups finely chopped walnuts, to decorate
     
    CREAM CHEESE FROSTING

    1 Tbsp milk
    ¼ cup EQUAL Spoonful
    250g block cream cheese, chopped
    1 tsp vanilla extract

Instructions

  1. Preheat oven to 160°C. Grease a 20cm round cake tin with cooking oil spray and line base and sides with baking paper.
  2. Put carrot, Equal Spoonful, oil, egg yolks, milk and golden syrup in a large bowl. Mix with a spatula until combined.
  3. In a separate large bowl, sift flour, baking powder, bicarbonate of soda and spices. Make a well in the centre and pour in carrot mixture. Gently stir until well combined, then stir in walnuts and sultanas. Put egg whites in a large bowl and beat until stiff peaks form, then fold into batter in 2 batches.
  4. Spoon batter into prepared tin. Bake for 1 hour 5 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.
  5. Meanwhile, to make icing, put milk and Equal Spoonful in a small bowl and mix until well combined. Put cream cheese in the bowl of an electric mixer and beat on high, using paddle attachment, until light and fluffy. Add Equal mixture and vanilla and beat on low until combined, then increase speed to high and beat until fluffy.
  6. Spoon icing on cake and spread to coat top. Decorate with extra walnuts. Serve.

 

**CHEF'S TIP: You will need about 4 large peeled carrots to make 3 cups of grated carrot.


Nutritional Information

Average Quantity Per Serve

Energy

1571 kJ (376 Cal)

Protein

7.2g

Fat Total

- Saturated

26.9g

6.1g

Carbohydrates Total

Sugars

25.9g

9.3g

Sodium

376.3mg