200g brown sugar
150g Connacht Gold Creamery Butter
2 tsp vanilla extract
2 tsp bicarbonate of soda
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
5 large carrots, grated
140g walnuts, roughly chopped
For the icing:
120g cream cheese, at room temperature
60g Connacht Gold Softer Butter
100g icing sugar
1 tsp vanilla extract
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a rectangular baking tin. Beat the sugars and butter until combined. Stir in the vanilla extract and eggs, one at a time, until incorporated.
2 Stir in the flour, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg. Fold in the carrots and walnuts.
3 Pour into the tin and bake for 40-50 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely.
4 Beat the cream cheese and butter for a few minutes until fluffy. Add the icing sugar and vanilla and beat until combined. Spread over the cooled cake.
Per Serving 621kcals, 39.2g fat (10.2g saturated), 62.4g carbs, 42.9g sugars, 7.9g protein, 2.4g fibre, 0.41g sodium