- 40 mins
- 45 mins
- Serves 8-10
|4 large eggs|
|250g Devondale unsalted Butter, melted|
|250g self raising flour|
|½ tsp bicarb soda|
|1 tsp baking powder|
|100g almond meal|
|1 tsp cinnamon|
|250g grated carrots|
|200g walnuts, roughly chopped|
|juice half lemon|
|500g Devondale cream cheese|
|150g icing sugar|
|finely grated zest of 1 orange|
|chocolate easter eggs to decorate|
Preheat oven to 160C fan forced. Lightly butter 2 x 22cm round cake tins, then line the bases with baking paper.
Using a stand mixer with a whisk attachment, whisk eggs and sugar until pale. Add melted butter and continue to whisk until combined.
Sift flour, bicarb and baking powder together. Stir into the egg mixture. Add almond meal and cinnamon and stir until combined. Add grated carrots, walnuts and lemon juice and stir until well mixed.
Divide between the cake tins, smooth the tops and place in oven. Cook for 45 minutes, until a skewer tested comes out clean. Remove from oven and allow to sit on a cooling rack for 10 minutes, then remove from tins and allow to cool completely before icing.
For the icing, Place the cream cheese, icing and zest in an electric mixer and beat until smooth and creamy.
When the cake is cool, sandwich the halves together with half the icing, then spread the rest of the icing on top. Decorate with chocolate easter eggs.