- 2 cups of plain flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons of baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups castor sugar
- 1 cup chopped walnuts
- 1 1/2 cup vegetable oil
- 4 eggs
- 3 cups of grated peeled carrot
- Chopped walnuts for decorating
1 | Preheat oven to 175 degrees. Line a 23cm cake tin with baking non-stick paper.
2 | Sift flour into a large mixing bowl with bicarbonate of soda, baking powder, cinnnamon and salt. Stir in the sugar and chopped walnuts.
3 | In another bowl, mix the oil and eggs until well combined. Stir in the grated carrot.
4 | Pour the wet mixture into the dry ingredients and mix to form a smooth batter. Pour into the prepared tin and bake for 60-80 minutes or until cooked through. Cool for 5 minutes.
5 | When completely cold, use a spatula to cover the top and sides of the cake with cream cheese icing and decorate with chopped walnuts.