Ingredients For the Dessert 300 g Plain Flour 1 tsp Ground Cinnamon 3 Eggs 300 g Light Brown Sugar ½ tsp Ground Ginger 1 Pinch Sea Salt ¼ tsp Vanilla Extract 100 g Walnuts (Chopped) 300 ml Sunflower Oil 1 tsp Baking Powder 300 g Carrots (Grated) 1 tsp Bicarbonate of Soda For the Topping 1 tbsp Ground Cinnamon For the Icing 125 g Cream Cheese 50 g Unsalted Butter 300 g Icing Sugar * Always check the ingredient labels for allgergen information This recipe will also make around 24 cup cakes. Share this Recipe Facebook Twitter Pinterest WhatsApp
Carrot and Walnut Cake by Dan Serves 12 Total 35 minutes Oven Temp 170 °C - 25 minutes Difficulty Super Easy Chef Hummingbird Method Put the sugar, eggs and oil in a large bowl and beat until incorporated. Add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mxied. Stir in the finely grated carrots and walnuts until they are evenly dispersed. Pour the mixture into two greased cake tin and smooth over with a palette knife (alternatively 1 tbsp into muffin cases if making cup cakes). Bake for 20-25 minutes or until golden brown and the sponge bounces back when touched. Leave the cakes to cool. To make the cream cheese frosting beat the icing sugar and butter together until well mixed. Add the cream cheese and beat until the frosting is light and fluffy (do not overbeat however as it can quickly become runny). When the cakes are cold spread one-quarter of the cream cheese frosting over each of them. Add the cakes on top of one another and spread with the remaining frosting over the top and sides. Finish with a light sprinkling of cinnamon.