Carrot and walnut cake

We recently held a staff bake off at Watergate Bay Hotel to raise money for Macmillan Cancer. The event was a huge success with an amazing array of cakes available from Latvian honey cake to chocolate reindeer cupcakes.

We posted the photos of all the cakes on Facebook and asked you to like your favourite. The one with the most likes would then get its recipe featured on the blog so we can all recreate it at home. Our winner, made by Events Manager Virginia Taylor, was carrot and walnut cake.

Carrot-and-walnut-cake

Ingredients

4 eggs
250 ml sunflower oil
350g self raising flour
2 teaspoons baking powder
225g light muscovado sugar
75g Walnuts chopped
4 medium carrots grated
1tsp mixed spice

For the topping

250g cream cheese
70g margarine
50g icing sugar
Vanialla essence (few drops)
Walnut halves and little sugar carrots to decorate

Method


Preheat the oven to 180C/fan 160C/gas 4.

Grease two 20cm tins and line with greaseproof paper.

Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened.

Gently fold the carrot into the cake batter, then stir in the flour, baking powder, chopped walnuts and mixed spice.

Divide evenly between the two tins and place in the oven.

Bake for approx 35 mins or until risen and golden brown.

Transfer to a wire rack to cool.

For the topping

Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk until smooth and thoroughly blended.

Spread half of the icing onto one cake and place the other cake on top.

Spread the remaining icing on top of the cake and decorate with halved walnuts and sugar carrots.

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