Carrot Cake With Walnut Praline
August 20, 2018
"From our Saturday newspaper, The West Australian. Times are estimated."
- FOR WALNUT PRALINE
- FOR FROSTING
- Serving Size: 1 (165.1 g)
- Calories 643.2
- Total Fat - 37.4 g
- Saturated Fat - 11.2 g
- Cholesterol - 100.5 mg
- Sodium - 213.1 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 1.9 g
- Sugars - 69.8 g
- Protein - 6 g
- Calcium - 58.8 mg
- Iron - 1 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Grease two 22cm round cake pans and line with baking paper.
Beat eggs, sugar and oil in a large bowl of an electric mixer fitted with a wire whisk attachement for 5 minutes or until thick and pale.
Fold in combined sifter flour, bicarb soda and cinnamon and stir in the walnuts, then carrot.
Divide the mixture between the pans and smooth the tops and then cook in a 160C oven for 30 minutes or until cooked when tested with a fine skewer.
Remove from the oven and stand for 10 minutes before turning out onto a wire racks to cool.
TO MAKE THE PRALINE
Place walnuts on an oven tray lined with baking paper and cook at 180C for 6 minutes or until toasted, then remove and set to one side.
Place sugar and a third of a cup of water in a small saucepan and stir over a low heat until sugar is dissolved and then bring to a boil and boil, without stirring, for 8 minutes, or until golden brown and then immediately pour over the walnuts and let stand until set and then break into shards and then place in a large zip lock bag and gently pound with a rolling pin until coarsely crushed.
TO MAKE THE FROSTING
Beat cream cheese and butter in same, clean electric mixer bowl until light and fluffy and gradually add sugar, beating until smooth and thick.
Sandwich cakes together with 1/2 cup of the frosing and then spread remaining frosting over top and sides of the cake and then press praline around the side of the cake.
Tips & Variations
No special items needed.