Carrot Cake with Walnut Praline

Serves 12-14, Prep and Cook 1 hour, 15 mins

4 eggs, at room temperature 1 cup firmly packed

brown sugar

1 cup vegetable oil

1½ cups self-raising flour 1 tsp bicarbonate of soda 2 tsps ground cinnamon

1 cup finely chopped walnuts 2 cups grated carrot (250g)

WALNUT PRALINE ¾ cup chopped walnuts ¾ cup caster sugar

FROSTING

375g cream cheese, chopped,

at room temperature 75g unsalted butter, chopped,

at room temperature

3 cups icing sugar mixture

1 Grease two 22cm round cake pans. Line the bases and sides with baking paper. 2 Beat eggs, sugar and oil in a large bowl of an electric mixer for about 5 minutes, or until thick and pale. Fold in sifted flour, soda and cinnamon. Stir in walnuts, then carrot. Divide between pans. Smooth tops.

3 Cook in a moderately slow oven (160C) for about 30 minutes, or until cooked when tested. Remove from oven. Stand in pans for 10 minutes. Turn out onto wire racks to cool.

4 To make praline, place walnuts on an oven tray lined with baking paper. Cook in a moderate oven (180C) for about 6 minutes, or until toasted. Remove.

5 Place sugar and ¹⁄³ cup water in a small saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 8 minutes, or until golden brown.

6 Immediately pour over the walnuts on tray. Stand at room temperature until set. Break into large shards. Place in a large snap-lock bag. Seal. Place a tea towel on snap-lock bag. Using a rolling pin, gently pound until coarsely crushed.

7 To make frosting, beat cream cheese and butter in same, clean bowl of electric mixer until light and fluffy. Gradually add sugar, beating until smooth and thick.

8 Sandwich cakes together with ½ cup of the frosting. Spread remaining frosting over top and side of cake. Press crushed praline around the side.