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Carrot and walnut cake recipe

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Looking for the perfect recipe for carrot cake? Whatever the occasion, this carrot cake recipe is sure to impress. With warming cinnamon, crunchy walnuts and velvety cream cheese frosting, it's a real winner. Enjoy with an afternoon cuppa, and refrigerate the rest for later. See method

Serves 10
30 mins to prepare and 1 hr 15 mins to cook, 10 mins to cool
736 calories / serving

Ingredients

For the cake

350g (12oz) raw carrots, peeled and finely grated
225ml (8fl oz) sunflower or corn oil
275g (9oz) plain flour
1tsp bicarbonate of soda
1½tsp baking powder
1½tsp ground cinnamon
4 large eggs
300g (10oz) granulated sugar
2tsp vanilla extract
100g (3½oz) walnuts, chopped

For the icing

100g (3½oz) soft cheese, room temperature
25g (1oz) unsalted butter, room temperature
250g icing sugar, sifted
1tsp vanilla extract
zest of 1 lemon, finely grated

Each serving contains

Energy
3070kj
736kcal 37%
Fat
43g 61%
Saturates
9g 45%
Sugars
57g 63%
Salt
0.7g 12%

of the reference intake
Carbohydrate 78g Protein 8.1g Fibre 2.7g

Method

Preheat the oven to Gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm (8in) round cake tins. Mix the carrots and oil together in a bowl and set aside.

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In a separate bowl sift together the flour, bicarbonate of soda, baking powder and ground cinnamon. Set aside.
Using an electric mixer beat the eggs until frothy. Gradually whisk in the sugar and beat for 3-4 minutes until the batter is thick and creamy. Add the vanilla extract and the flour mixture and beat until just incorporated. Fold in the carrot and oil mixture and walnuts using a rubber spatula or large spoon. Place the batter into the cake tin and bake on the centre oven shelf for 60-75 minutes or until a toothpick inserted in the centre comes out clean. After around 45 minutes you may wish to place a sheet on tin foil over the cake to prevent it from browning on top too much.

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Remove from oven and let cool on a wire rack for 10 minutes. Turn the cake onto the wire rack, remove the tin and lining paper. Cool completely before icing.
To make the icing, beat the cream cheese and butter with an electric mixer until smooth. Gradually add the icing sugar, mixing on low speed. Beat in the vanilla extract and lemon zest.
Spread the top of the carrot cake with the icing. Cover and refrigerate any leftovers.