Carrot + Walnut


How beautiful are heritage carrots? I used them to create a deeper, darker sponge for this carrot and walnut cake and of course smothered it in lots of vanilla cream cheese icing!

Ingredients 4 large eggs 225g dark muscovado sugar 300g mixed heritage or just normal carrots, grated 300g self-raising flour 250ml sunflower oil 2 tsp baking powder 1.5 tsp mixed spice 100g walnuts, chopped, keep a handful back to decorate the top of the icing. Icing · 100g butter (room temperature) · 50g icing sugar · 400g full-fat cream cheese · 1 few drops of vanilla essence

Method 1. Preheat the oven to 180C/fan 160C/gas 4. 2. Grease two 20cm round sandwich tins and line the bases with baking parchment. 3. In a large mixing bowl add the oil, eggs, and sugar. Whisk until the mixture light and thick. 4. Fold in the carrot, then stir in the flour, baking powder, mixed spice, and walnuts (don’t forget to keep some back to decorate) until well combined 5. Split the mixture evenly between the tins and bake for about 40 minutes, or until golden brown. Allow to cool on a wire rack. 6. To make the icing, place the butter, icing sugar, cream cheese and vanilla extract in a bowl, whisk until thick and smooth. 7. When the cakes are cool, cover one cake with icing and sit the other cake on top, and spread the remaining icing on and sides. Sprinkle your reserved walnuts on top.

I'm Catherine, I photograph food and other things. Find out more blog | portfolio | Food & lifestyle Instagram | @catherine_frawley #foodphotography #foodstyling

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