100g walnuts, coarsely chopped, plus extra for garnish
1 cup (250ml) vegetable oil, plus extra for greasing
300g (approx. 3 medium) carrots, peeled and grated
250g softened cream cheese
½ cup (120g) sour cream
1/2 teaspoon vanilla extract
1/2 cup (80g) icing sugar
Preheat oven to 170C and grease and line a 20cm (base measurement) round cake tin with baking paper.
Attach your sifter + scale attachment and sift flours, baking powder, bi-carb soda and cinnamon into the bowl of the stand mixer. Add sugar and walnuts and mix well using the flat beater.
Whisk together eggs and oil and add to the flour mixture along with grated carrot. Fold in gently until just combined. Spoon into prepared cake tin and smooth surface evenly.
Place the cake in the oven and bake for 40-45 minutes or until a skewer comes out clean when tested.
Allow the cake to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the icing: Combine the cream cheese, sour cream and vanilla in the bowl of a KitchenAid Stand Mixer and beat on speed 4 until smooth. Add icing sugar and continue beating until well combined. Spread over the top and sides of the cooled cake. Garnish with extra whole walnuts on top.