1. Finely grate the carrots.
2. Whisk the eggs with the sugar until fluffy, then drizzle in the oil.
3. Sift in the flour, baking powder and cinnamon.
4. Fold in the grated carrot and the ground walnuts.
5. Pour into a buttered tin and bake at 180°C for 40-45 minutes. Test with a skewer.
6. For the frosting, beat the curd cheese with the icing sugar and soft butter, and spread over the cooled cake.
Tip: Traditionally made with cream cheese frosting – smooth curd cheese is a great substitute.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.