NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- vegetable oil, (14 fl oz)450 ml
- plain flour, (14 oz)400 g
- bicarbonate soda2 tsp
- granulated sugar, (1 lb 4 oz)570 g
- eggs, (10 oz)290 g
- salt1 pinch
- ground cinnamon, (½ oz)12 g
- carrots, (1 lb 3 oz), peeled and grated530 g
- walnuts, (5 oz), chopped150 g
- cream cheese, (7 oz)200 g
- granulated sugar, (5 oz)150 g
- butter, (3½ oz)100 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix all the ingredients together in a food processor for 5 minutes.
Pour batter into a cake tin 26 cm (10½ inches) in diameter.
Bake at 160°C (325°F/Gas 3) for 45 minutes.
Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
Unmold cake and place it on a cooling rack.
For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
Spread frosting over the cake using a palette knife.
Region evidence: no stated origin (basic dish)
