Carrot Cake With Walnut Praline

Prep Time
Cook Time
1h 10m
Ready In

"From our Saturday newspaper, The West Australian. Times are estimated."

Original is 14 servings


  • 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

Step by Step Method

Step 1

Grease two 22cm round cake pans and line with baking paper.

Step 2

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.

Step 3

Fold in combined sifter flour, bicarb soda and cinnamon and stir in the walnuts, then carrot.

Step 4

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.

Step 5

Remove from the oven and stand for 10 minutes before turning out onto a wire racks to cool.


Step 6

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.

Step 7

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.


Step 8

Beat cream cheese and butter in same, clean electric mixer bowl until light and fluffy and gradually add sugar, beating until smooth and thick.

Step 9

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.


No special items needed.

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