Kumara and walnut cake with caramel cream cheese frosting

This kumara and walnut cake recipe is simple without scrimping on taste. Topped with caramel cream cheese frosting, this is the perfect dessert to share with friends and whanau

By Jane Rangiwahia
  • 30 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


  • 3 eggs
  • 2 cup soft brown sugar
  • 1 cup oil
  • 3 cup grated kumara
  • 2 1/4 cup flour
  • 1/2 cup milk, warmed
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 teaspoon baking soda
  • 1/2 cup walnuts
Caramel cream cheese frosting
  • 1/4 cup brown sugar
  • 150 gram butter
  • 1/3 cup cream
  • 250 gram cream cheese, softened
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 1 3/4 cup icing sugar


  • 1
    Preheat oven to 160°C. Grease and line a 23cm cake tin. Beat eggs and sugar together, then add oil and mix well.
  • 2
    Add all the ingredients and combine well. Pour into the prepared cake tin. Bake for 45-55 minutes until a skewer inserted comes out clean. Cool on a cake rack.
  • 3
    Caramel cream cheese frosting: Melt brown sugar and butter in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil over medium, then remove from heat.
  • 4
    Whisk in cream and blend well. Cool to room temperature, stirring occasionally.
  • 5
    Place cream cheese in a large bowl and beat with an electric mixer on medium-high speed until smooth. Beat in vanilla and salt.
  • 6
    Pour in cooled brown sugar mixture and continue to beat until smooth. Add icing sugar gradually, beating well after each addition until smooth. Apply frosting to completely cooled cake.