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1
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Preheat oven 180°C (fan forced). Lightly grease and line cake tin.
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2
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Combine oil, sugar and eggs in bowl and whisk to combine.
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3
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Sift flour, bi-carb, cinnamon and nutmeg into egg mixture. Stir in carrots and walnuts and mix all together.
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4
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Spoon the cake batter into tin and bake for 25 minutes or until browned and skewer comes out clean.
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5
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Stand in tin for 10 minutes then turn out onto a wire rack to cool completely.
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For frosting:
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1
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Cream together cream cheese and butter.
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2
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Add icing sugar in small increments until all is combined. Stir in vanilla and then stir in cinnamon.
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3
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To assemble:
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4
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Split each layer into 2 layers each. Spread frosting between layers and onto sides and top of cake.
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5
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Decorate top with whole walnuts if desired.
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