Easter Carrot Cake with Cream Cheese Frosting

Pre heat oven to 320ᴼF. (2mins)

Whisk oil, NESTLÉ® All Purpose Cream, and eggs until light. Gradually add sugar and continue to whisk until smooth. (5mins)

Sift the flour, cinnamon powder, baking soda and salt in a bowl. Mix in with the wet ingredients until just combined. Fold in walnuts, raisins, carrots and crushed pineapples. Do not over mix. (5mins)

Sift the flour, cinnamon powder, baking soda and salt in a bowl. Mix in with the wet ingredients until just combined. Fold in walnuts, raisins, carrots and crushed pineapples. Do not over mix. (5mins)

Grease a round cake pan and line it with parchment paper. Pour in the cake mixture. Bake in preheated 320ᵒF oven for 35- 40 minutes or until a skewer comes out clean when inserted in the middle of the cake. Set aside to cool completely. (1h)

For the frosting, whisk together the butter, cream cheese and Nestlé All Purpose Cream. Gradually add powdered sugar while whisking until thick and smooth. Refrigerate for 30 minutes. (10mins)

Remove cake from the pan and peel off parchment paper. Slice into 3 pieces crosswise. (10mins)

To assemble, spread frosting on every layer, and afterwards the sides of the cake. Top with extra chopped walnuts and carrot shaped candies. Refrigerate for at least 4 hours before slicing and serving. (15mins)