Carrot and walnut cake
Carrot and walnuts are a classic combo and taste terrific when baked together. Family and friends will love this incredibly moist and simple carrot cake recipe with ultra-creamy cream cheese frosting.
Ingredients
- 1 cup (150g) wholemeal flour
- 1 cup (150g) self-raising flour
- 1 teaspoon baking powder
- 2 teaspoon bi-carb soda
- 1 teaspoon ground cinnamon
- 1 cup (220g) brown sugar
- 100g walnuts, coarsely chopped, plus extra for garnish
- 3 eggs
- 1 cup (250ml) vegetable oil, plus extra for greasing
- 300g (approx. 3 medium) carrots, peeled and grated
- Icing
- 250g softened cream cheese
- ½ cup (120g) sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup (80g) icing sugar
Method
- Preheat oven to 170C and grease and line a 20cm (base measurement) round cake tin with baking paper.Â
- Attach your sifter + scale attachment and sift flours, baking powder, bi-carb soda and cinnamon into the bowl of the stand mixer. Add sugar and walnuts and mix well using the flat beater.Â
- Whisk together eggs and oil and add to the flour mixture along with grated carrot. Fold in gently until just combined. Spoon into prepared cake tin and smooth surface evenly.
- Place the cake in the oven and bake for 40-45 minutes or until a skewer comes out clean when tested.Â
- Allow the cake to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.
- To make the icing: Combine the cream cheese, sour cream and vanilla in the bowl of a KitchenAid Stand Mixer and beat on speed 4 until smooth. Add icing sugar and continue beating until well combined. Spread over the top and sides of the cooled cake. Garnish with extra whole walnuts on top.