Layered Carrot Cake with Walnuts
Ingredients
250g self-raising flour
1 tsp baking soda
¾ tbsp ground cinnamon
1 tbsp ground nutmeg
120g walnuts chopped
220g carrots, coarsely grated
200ml vegetable oil
55ml MARIGOLD Evaporated Creamer
170g castor sugar
3 large eggs
Ingredients for cheese frosting:
450g cream cheese, room temperature
125g butter
250g icing sugar, sifted
4 tbsp MARIGOLD Sweetened Condensed Filled Milk
2 tbsp vanilla essence
1 tbsp lemon juice
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Combine cheese frosting ingredients and beat until smooth (do not overbeat). Then, chill in refrigerator.
Preheat oven to 160°C. Lightly grease two 20cm baking pan.
Sieve flour with baking soda into a mixing bowl. Add in ground cinnamon, nutmeg, 100g walnuts and carrots. Set aside.
Blend together, oil, MARIGOLD Evaporated Creamer, castor sugar and eggs for 2 minutes. Pour into flour mixture and stir until well mixed.
Divide mixture between the two baking pans and bake for 30 minutes or until a skewer inserted into the middle comes out clean. Leave to cool.
Slice each cake horizontally into two layers. Spread a thin layer of cheese frosting over each layer and a thicker layer of cheese frosting for the top. Sprinkle remaining chopped walnuts over the top. Chill cake before serving.
Carrot cake can be baked a few days ahead but keep it wrapped in cling wrap.
