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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 180ºC/ 160ºC Fan/ 350ºF / Gas Add the brown sugar, eggs and sunflower oil to a large bowl and whisk until combined using an electric or hand whisk.
Step 2
Add the flour a little at a time whisking between each incorporation.
Step 3
Whisk in the bicarbonate of soda, baking powder, cinnamon, salt and vanilla extract.
Step 4
Add the grated carrots and walnut pieces to the bowl and fold them in gently by hand.
Step 5
Prepare the bundt pan by spraying liberally with cake release. Pour in the cake batter and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the bundt pan.
Step 6
Add the room temperature cream cheese and butter to a bowl and beat together. Add the icing sugar a few tablespoons at a time and beat until the mixture is smooth and there are no lumps.
Step 7
Add the zest of an orange to the cream cheese and beat well. The frosting should be the consistency of toothpaste.
Step 8
When the cake is completely cool release it from the bundt cake pan by inverting it onto a serving plate or cake stand. Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M nozzle (or any open star nozzle) Pipe the frosting on by following the lines of the cake.
Step 9
Stick a handful of whole walnuts on the top and sides of the bundt cake to decorate.
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