Carrot Cake with Cream Cheese Frosting
Ingredients:
For the Carrot Cake:
750g Edlyn Carrot Cake Mix
5 Eggs
75g Vegetable Oil
375g Shredded Carrot
190g Crushd, Drained Pineapple
190g Chopped Walnuts
1 tsp Mixed Spice
For the Cream Cheese Frosting:
250g Cream Cheese (at room temp)
60g Butter (at room temp)
160g Icing Sugar
2 tsp Grated Lemon Rind
300 Walnut Halves
200g Caster Sugar
60mL Water
- Preparation Time
- 20 min
- Cooking Time
- 30 min
- Serves
- 12
Method:
Pre heat oven to 180°C. Lightly spray a baking tray that has 12 individual rectangle cake moulds.
For the cake: Place all ingredients except for the carrot cake mix in a bowl, and using an electric mixer, beat for 4 minutes on low speed. Add the Carrot Cake Mix and mix for a further 2 minutes.
Divide mixture evenly between the 12 cake moulds and cook for 25 -30 minutes. Test in the centre with a skewer for doneness. Cool in the tins for 5 minutes before turning out onto wire racks to cool completely.
For the candied walnuts: Boil the water and sugar to a light caramel, occasionally brushing down the sides of the pot with cold water to avoid crystallisation. 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: Using an electric mixer, beat the cream cheese and butter until smooth. Add the icing sugar and lemon rind, and continue to beat for 2-3 minutes until smooth and pale in colour.
To serve: Spread cream cheese icing evenly over the tops of the mini cakes. Top with candied walnuts.
