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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix eggs, vanilla extract, brown sugar, caster sugar, vegetable oil, and milk together until well combined.
Add self raising flour, cinnamon, salt, baking powder, and baking soda to the mixture.
Fold in grated carrots and crushed walnuts until evenly distributed.
Mix well and divide the batter into two baking tins.
Bake at 180C for 35 minutes, or until a skewer inserted into the center comes out clean.
Mix cream cheese, vanilla extract, unsalted butter, and icing sugar until smooth and creamy.
Spread the cream cheese frosting over the cooled cake layers.
Decorate with pecans and mini carrots.
Cut into slices and serve with tea.
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If the cake is a little dry, mix 2 tbsp icing sugar with 7 tbsp milk and sprinkle it on your cake before decorating.
The crushed walnuts are optional and can be omitted if desired.
Can I omit the walnuts?
Yes, the walnuts are optional and can be left out if you prefer.
What can I do if the cake is dry?
Mix 2 tbsp icing sugar with 7 tbsp milk and sprinkle it on your cake before decorating.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
Can I use a different type of nut for decoration?
Yes, you can use any nuts you prefer for decoration.
Is it necessary to use self raising flour?
Self raising flour helps the cake rise, but you can use plain flour with additional baking powder as a substitute.
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