Total Time
50mins
Cook Time
30mins
Prep Time
20mins
Serves
12
Carrot Cake with Cream Cheese Frosting
Method:
Print Recipe
1.
Pre heat oven to 180°C. Lightly spray a baking tray that has 12 individual rectangle cake moulds.
For the Cake
1.
Place all ingredients except for the carrot cake mix in a bowl, and using an electric mixer, beat for 4 minutes on low speed.
2.
Add the Carrot Cake Mix and mix for a further 2 minutes.
3.
Divide mixture evenly between the 12 cake moulds and cook for 25 -30 minutes. Test in the centre with a skewer for doneness.
4.
Cool in the tins for 5 minutes before turning out onto wire racks to cool completely.
For the Candied Walnuts
1.
Boil the water and sugar to a light caramel, occasionally brushing down the sides of the pot with cold water to avoid crystallisation.
2.
Quickly mix in walnuts. Pour toffee/nut mixture onto a piece of silicon paper. Using two oiled forks to prevent sticking, quickly separate walnuts and leave to set.
For the Icing
1.
Using an electric mixer, beat the cream cheese and butter until smooth.
2.
Add the icing sugar and lemon rind, and continue to beat for 2-3 minutes until smooth and pale in colour.
To Serve
1.
Spread cream cheese icing evenly over the tops of the mini cakes. Top with candied walnuts.
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
