Carrot cake has long been a top option for a morning or afternoon tea treat to go alongside your hot cuppa. But this tasty walnut version is somehow even better than its traditional counterpart.

And although this is definitely best served up when it’s still warm from the oven, this is a great dessert to pop in the fridge or freezer to enjoy at a later date. However, serving the icing fresh is recommended to maintain the deliciously creamy flavour. Enjoy!

Ingredients

• 2 cups self-raising flour
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1 cup firmly packed brown sugar
• 2 cups grated carrot (2 large carrots)
• 1 cup chopped walnuts
• 1 cup vegetable oil
• 3 eggs, lightly beaten
  Cream cheese icing
• 125g cream cheese, softened
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture
• Walnuts, to decorate

Method

1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
2. Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
3. For icing: Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth. Spread frosting over cake. Decorate with walnuts. Serve.