Carrot and Walnut Cake

Turkey Crown with Sage & Garlic
30/03/2017
Date and Orange Ring
05/04/2017

Carrot and Walnut Cake

Carrot and Walnut Cake

This is the lightest and most moist carrot and walnut cake I have ever made. Have you ever had hazelnut cake? – well this is similar. You would not think I have made this cake with carrots as the thought of carrots in a cake may make you believe it would be heavy – in fact it is very light, and when you bite into it you get a lovely soft and crunchy sensation. I made it using coarsely chopped walnuts and decorated it using chopped almonds.

I love nuts and they are good for you. You can also really taste the zest of the lemon and the rum, it’s so nice, you can have second helping without feeling too guilty! – Sometimes a girl hat got to spoil herself. This carrot and walnut cake is a great way to do this!

Also, carrots are really high in vitamin A, which we all need plenty of – a lack of this vitamin can cause poor vision, including night vision – so it’s not an old wives tale!

This recipe is a great way of using left over carrots, and you can always freeze the cake for later use as it freezes very well. I do hope you will make it and you will enjoy it as much as my family and I do.

Print Recipe
Carrot and Walnut Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
For the Cake you need
For the icing you need
Course Cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
For the Cake you need
For the icing you need
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the Cake
  1. In a large bowl, whisk the egg yolks with the sugar until they are pale.
  2. Now add the lemon zest, then the walnuts, lemon juice then the shredded carrots. As you add each one, continue mixing until all mixed together. Now fold in the flour with the baking powder.
  3. Separately, whisk the egg white with the salt until stiff. Now you can fold in the rest of the mixture. It should be nice and light.
  4. Butter and dust (with flour) a 10inch (25cm) cake tin and pour in the mixture.
  5. Preheat the oven to gas mark 3 (165c). Put the tin on a low shelf of the oven and cook for 40 to 50 minutes. (Test with a skewer or a knife - if it comes out clean then you know it's ready)
  6. Place on a cooling rack for 5 min then remove the cake from the tin and leave to cool down.
For the icing
  1. In a medium bowl, add the icing sugar, rum and lemon juice and mix well, make sure this is quite a runny icing. Carefully pour over the cake. Shake the cake so the icing becomes more evenly spread.
  2. Now sprinkle with chopped almonds, leave it to set and enjoy with nice cup of tea.
Recipe Notes

I cut the cake in half, and I poured some chestnut syrup in the centre. It maks quite a difference but you dont have to use the same.

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1 Comment

  1. Ruth says:

    Two of my favourite ingredients – carrots and walnuts – this looks wonderful, can’t wait to try it!

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