EASY step-by-steps TO CARROT CAKE WITH CREAM CHEESE FROSTING

Preparation time 10 mins Cooking time 1 hour 10 mins Serves 12

Cooking oil spray, to grease 4 large peeled carrots

1 cup brown sugar, firmly packed 1 cup extra virgin olive oil,

light in flavour

3 free-range eggs, lightly beaten 2 cups plain flour

1½ tsp baking powder

½ tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground nutmeg

½ cup walnuts, finely chopped,

plus extra 1 cup to decorate

FROSTING

250g block cream cheese,

chopped, softened 50g unsalted butter,

chopped, softened ¼ cup icing sugar mixture

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease a 20cm round cake tin with cooking oil. Line base and side of tin with baking paper.

STEP 2 Coarsely grate carrot onto a chopping board. Measure out 3 cups and discard remainder.

STEP 3 Put carrot, brown sugar, olive oil and eggs in a large bowl. Mix with a spatula until combined.

STEP 4 Sift flour, baking powder, bicarb and spices into a separate large bowl. Make a well in the centre and pour in carrot mixture. Gently stir until well combined, then stir in walnuts.

STEP 5 Pour batter into prepared tin and bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Cool in tin for 15 minutes, then turn out onto a wire rack to cool completely. STEP 6 To make frosting, put cream cheese and butter in a large bowl. Beat with electric hand beaters until light and fluffy. Add icing sugar and beat on low speed until incorporated, then increase speed to high and beat until light and fluffy. STEP 7 Spoon frosting onto cake and spread to cover top and side. Decorate with extra walnuts. Serve.