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Carrot and Walnut Cake
This super easy carrot and walnut cake is made extra special with a cream cheese frosting and a fabulous whisky marmalade drizzle
Equipment
- 2 2 x 15cm round baking tins (double the recipe if using bigger tins)
Ingredients
- 2 medium eggs
- 150 ml sunflower oil or olive or rapeseed/canolla oil
- 150 g soft brown sugar
- 150 g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg grated/ground
- 1 tsp orange zest
- 150 g carrots peeled and grated
- 50 g walnuts chopped
Frosting
- 50 g unsalted butter
- 150 g cream cheese
- 300 g icing sugar
- 1 tsp orange zest
Marmalade Drizzle
- 2 tbsp marmalade
- 1 tbsp water
- 1 tbsp whisky optional
Decorating the cake
- 30 g walnuts
- 1 tbsp brown sugar
Instructions
- Preheat oven to 180C and line 2 x 15cm/6" baking tins
- Whisk the eggs and oil till smooth, then add the flour, baking powder and spices and mix well. Finally fold in the orange zest, carrots and walnuts
- Spoon into 2 x 15cm/6" lined cake tins and bake for 25-30 minutes till golden then allow to cool before decorating
Cream Cheese Frosting
- Beat together all the frosting ingredients and spread on the base of the cake, add the other cake and spread frosting all over the cake including the sides
Whisky Marmalade Drizzle
- Mix all ingredients in a small pan and heat till the marmalade has completely dissolved, cool a little then drizzle over the top of the cake
Decorating the cake
- Toast the walnuts in a dry pan for 1 minute till golden then add the sugar till it melts and coats the walnuts. Tip onto a plate and allow to cool and harden before sprinkling around the edge of the cake
Video
Notes
This cake will keep for up to 4 days in the fridge or you can freeze the cake (no frosting) for up to 3 months.
Nutrition
Calories: 675kcalCarbohydrates: 79gProtein: 7gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 75mgSodium: 151mgPotassium: 203mgFiber: 2gSugar: 61gVitamin A: 3605IUVitamin C: 2mgCalcium: 96mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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