Carrot & Walnut Cake //

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Anyone who knows me knows I’m not big on vegetables. Actually, I really dislike most vegetables. In spite of being a vegetarian, they’re just not my thing. Now CAKE. Cake is my thing. So what better way to contribute to my 5-a-day than to eat this super healthy cake full of carrots?! Okay, I admit it, it’s probably not that healthy, after all the sugar and butter. But it’s better than nothing, right?

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This cake is deeeelicious. I took it into work for my colleagues to try, all it was all eaten up in record time, with dozens of compliments. It’s so moist, lightly spiced with cinnamon and nutmeg, and decorated with a walnut halves.

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You’ll Need:

225g unsalted butter, softened

225g light brown sugar

225g carrots, peeled and finely grated

4 eggs

200g self-raising flour

1tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

pinch of salt

Recipe:

. Pre-heat oven to Gas Mark 3/170c. Butter and paper two 20cm loose bottomed cake tins.

. Cream together the butter and sugar until pale and fluffy. Mix in the eggs one at a time, mixing well. Add a little flour if the mix starts to curdle. Sift together the flour, baking powder, cinnamon, nutmeg and salt. Add it slowly, until fully mixed.

. Add the grated carrots to the cake mixture, mixing thoroughly.

. Pour the mixture into the pre-prepared cake tins, and bake for 45-50 minutes, or until the cake springs back when touched and a skewer comes out clean.

. Allow the cake to cool in the tin for a while, then turn out onto a wire rack to cool completely.

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For The Buttercream:

250g icing sugar

100g unsalted butter, softened

75g full-fat cream cheese

3 – 4 tbsp milk

Handful of halved walnuts

Pinch of cinnamon and nutmeg, to decorate

. Trim your bottom layer cake so it’s a flat surface for your top layer.

. Mix the icing sugar and butter until just combined, then add the cream cheese. Add the milk a tiny bit at a time to keep the mixture moist and malleable. Mix on a high speed until soft and fluffy.

. Divide the mix roughly into thirds. Spoon two thirds onto the bottom cake layer, and spread to approx 5mm from the edge. Pop the top layer on.

. Spoon the final third of mix onto the top and spread to the edges. I did a swirl on top of my cake, you can achieve this by using the edge of your palette knife to create the lines.

. Decorate with walnut halves, and sprinkle a dash of cinnamon and nutmeg on top.

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Grab a slice quick, it won’t last long!

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