Wednesday, 28 January 2015

Carrot & Walnut Cake

The carrot and walnut cake recipe is one of my favourite creations that I thoroughly enjoy the taste of and happens to be my first ever recipe. It took several attempts to get the recipe to how I like it as I tried experimenting with different amounts of the ingredients. I decided on using more light brown soft sugar than caster sugar as light brown soft sugar is better for you. I also used almond milk instead of cow milk as it is a healthier alternative. Grating the carrots had to be the most challenging part for me as it took the longest time to do.

  • 220ml vegetable oil
  • 3 dessertspoons almond milk
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 heaped teaspoon ground cinnamon
  • Pinch of salt
  • 2 teaspoons baking powder
  • 100g walnuts
  • 3 large carrots
  • 240g light brown soft sugar
  • 60g caster sugar
  • 260g self-raising flour
Butter cream icing
  • 55g butter
  • 110g icing sugar


Prep: 40mins           Cook: 30mins           Serves: 12
  1. Preheat the oven to 180 C / Gas 4. Line the bottom of two 23cm round cake tins with baking paper.
  2. Peel and grate the carrots. Chop walnuts into small pieces.
  3. Pour the vegetable oil into a mixing bowl. Add the almond milk, vanilla extract and pinch of salt. Beat the eggs together and add to the mixing bowl, giving the mixture a good stir using a fork or whisk. 
  4. Add the cinnamon and baking powder to the mixture, then stir in the carrots and walnuts.    
  5. Finally mix in both sugars, along with the self-raising flour slowly. 
  6. Give the mixture one final stir and divide evenly between the two prepared tins.
  7. Bake for 25-30 mins, then insert a cake tester into the middle which should come out clean.
  8. Remove from oven and let them cool for 5-10 mins. With a knife, carefully run it around the edges of the cake to loosen the sides. Then place cakes upside down on wire racks, taking off the baking paper. 
  9. In an average sized bowl, mix together the icing sugar and butter. Add a teaspoon of water if necessary. Use to fill and ice the cooled layers.

I hope that this recipe has been useful in someway, and if you would like to try making it then I would love to know how it turns out. If you like to let me know, then you could always leave a comment. :)


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