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Carrot and Walnut Cake with Philly Frosting

A favourite cake recipe using delicious Philadelphia Frosting Cream Cheese!


  • 1 3/4 cups self-raising flour

  • 1 ½ teaspoons cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon bicarbonate of soda

  • 1 cup brown sugar

  • 2 ½ cups grated carrot (approx. 2 carrots)

  • ½ cup chopped walnuts, or pecans

  • 3 eggs

  • 1 cup vegetable oil

  • ½ cup well drained crushed pineapple

  • 250g Philadelphia Frosting Cream Cheese with a hint of Lemon flavour

  • Walnuts, extra for decoration


  • 1.

    Sift the flour, spices and bicarb into a large bowl, add the sugar, carrot and nuts and mix well. Whisk together the eggs; oil and pineapple then stir through the dry ingredients until well combined. Pour into a greased and base lined 20cm round cake pan.

  • 2.

    Bake in a moderate oven 180°C for 1–1¼ hours or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.

  • 3.

    Spread the cake liberally with the Philly Frosting and sprinkle with the extra nuts. Slice and serve immediately.

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