Carrot and walnut cake Recipe

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serves:

12

Skill:

easy

Prep:

30 min

Cooking:

40 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This deliciously moist carrot cake is made with walnuts and orange zest and is topped with light cream-cheese frosting – it’s great for an indulgent dessert or as an adult birthday cake.

Ingredients

  • 120g chopped walnuts
  • 450g carrots, grated
  • 3 large eggs
  • 125ml buttermilk
  • 1tsp vanilla extract
  • 450g caster sugar
  • 250ml vegetable oil
  • 1tbsp orange zest
  • 300g plain flour
  • 1tsp baking soda
  • 2tsp baking powder
  • 1tsp salt
  • 1tsp ground cinnamon
  • For the cream cheese frosting:
  • 120g unsalted butter, softened
  • 120g cream cheese, softened
  • 400g icing sugar
  • 1tsp vanilla extract

Method

    1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour a 25cm round cake tin.
    2. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
    3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
    4. In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon. Fold the flour mixture into the carrot mixture, taking care not to overmix. Fold in the toasted walnuts until evenly combined.
    5. Pour the mixture into the prepared cake tin and bake for 35-45 minutes or until a cocktail stick inserted into the centre comes out clean.
    6. Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.

    For the cream cheese frosting:

    1. Cream the cream cheese and butter until smooth.
    2. Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
    3. Spread onto the top of the cake and round the sides.

More Recipe Ideas

Top Tip

The cake, without topping, can be wrapped in a freezer bag and frozen for up to one month. Defrost overnight before serving.