Carrot and Walnut Cake
Servings Prep Time
12slices 20minutes
Cook Time
45minutes
Servings Prep Time
12slices 20minutes
Cook Time
45minutes
Ingredients
For the Cake you need
For the icing you need
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.