carrot and walnut cake
- Preparation and cooking time
- Total time
- Easy
- Serves 12
Ingredients
- 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
- STEP 1Preheat the oven to 180ðC/350ðF/Gas Mark 4. Lightly grease and flour a 25cm round cake tin.
- STEP 2Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
- STEP 3Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly
- STEP 4In 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.
- STEP 5Pour 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.
- STEP 6Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.
- STEP 7For the cream cheese frosting:
- STEP 8Cream the cream cheese and butter until smooth.
- STEP 9Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
- STEP 10Spread onto the top of the cake and round the sides.
