Ingredients:
Carrot and walnut sponge
- 150 g walnuts
- 220 g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 teaspoons of ground cinnamon
- 200 g eggs, approximately four eggs
- 100 ml of vegetable oil
- 280 g shredded carrot
Cream Cheese icing
- 250 g cream cheese
- 50 g soft butter
- 50 g icing sugar
- Extra walnuts, to decorate
Method
- Pre-oven to 150° fan forced
- Beat eggs and sugar under high speed for five minutes until stiff peaks. Stream in the oil and continue beating for another one minute.