Carrot Cake With Walnut Praline

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.

TO MAKE THE PRALINE

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.

TO MAKE THE FROSTING

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.