Moist cake with a creamy rich cream cheese frosting
Servings: 8 serves
- 3 eggs
- 3/4 cup Vegetable Oil
- 1 cup Brown Sugar
- 2 cup Self Raising Flour sifted
- 1 tsp Cinnamon group
- 1/2 tsp salt
- 2 cup carrot grated
- 1/4 cup walnuts chopped
- 1/2 cup sultanas
- 125 g Butter
- 250 g Cream Cheese
- 500 g Icing Sugar
- 1 tsp Vanilla
Preheat Oven 180°C Fan Forced and Line a 19 x 6.5cm springform baking tin
In a large bowl whisk together eggs, oil and sugar until combined and fluffy.
Add flour, baking powder, cinnamon, salt, carrot, walnuts and sultanas and fold through until combined
Pour mixture into the lined baking tin and place into the preheated oven. Cook at 180 degrees until 40-50 minutes. Insert a skewer into the cake centre; if it comes out clean, the cake is cooked. Set aside to cool beofre frosting.
Cream cheese frosting
Place butter, cream cheese, icing sugar and vanilla in a bowl and mix together until smooth.
Evenly spread the cooled cake with cream cheese frosting until completely covered.