New Recipe: Carrot and walnut sponge cake with zesty cream cheese frosting

Sponge Ingredients 

360ml Sunflower oil
500ml Sugar
6 Eggs
660ml Flour 
5ml Baking Powder
6ml Bicarb 
5ml Cinnamon (ground)
Pinch of salt
250ml chopped walnuts (these can be substituted for almonds or pecans)
4 cups (1000ml) peeled and grated carrots

*Optional- 2 Tbsp Chopped candied ginger

ALSO TRY: Milk tart recipe


  • Preheat the oven to 180ºC 
  • Line and grease 2 x 20cm cake tins with baking paper
  • Beat the oil and sugar until light, then add the eggs one at a time beating well
  • Sift together flour, bicarb, cinnamon, salt and baking powder 
  • Fold the flour mixture into wet ingredients
  • Add the carrots and chopped nuts (*and ginger) and fold together until well incorporated
  • Weigh out batter equally into your 2 tins 
  • Place in preheated oven and bake for approximately 1 hour until the sponge springs back upon touching the top.
  • Cool in tins and place into airtight containers for at least 3 hours prior to icing

Cream cheese icing ingredients 

  • 250g full fat cream cheese at room temp
  • 100g butter at room temp
  • 700g icing sugar
  • Zest of an orange or any seasonal citrus fruit (i.e grapefruit)

Icing Method

  • Beat together cream cheese and butter in an electric mixer with a flat paddle until lumps are gone
  • Add citrus zest
  • Sieve all icing sugar into the butter mix and beat well until incorporated (3 mins)

Weigh out icing for each layer so they are even.

Add a crumb coat. Refrigerate for 15 minutes. Finish with final coat. Dust with chopped nuts or citrus zest to serve.

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