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Recipe for carrot and walnut cake
11:57am Saturday 18th February 2012 in Too Many Cooks
My granny’s carrot cake is an absolute classic. I have baked it on so many occasions, and it has never once let me down.
Moist, nutty and satisfyingly healthy-feeling, this cake is always a crowd-pleaser. It’s also super easy and quick (once you’ve grated all those carrots), so it’s a great fall-back number in times of need.
If you don’t have enough walnuts in the cupboard, top up with pecans, almonds or hazelnuts. For added luxury, the cake can also be finished with a covering of citrusy cream cheese frosting. Nevertheless, I rather enjoy the simplicity of toasted or caramelized walnuts and an evanescent dusting of icing sugar. Enjoy!
275g caster sugar
220ml sunflower oil
175g plain flour
1 ½ baking powder
1 ½ tsp ground cinnamon
½ tsp ground cloves
½ tsp salt
225g coarsely grated carrots
110g walnuts (or pecans, or a mixture)
75g cream cheese, mixed with 2tbsp icing sugar and the zest and juice of ½ orange, toasted/caramelized walnuts
Pre-heat oven to 180c. Grease and line a round cake tin (c. 20cm diameter).
In a large bowl, mix together the sugar and oil with a wooden spoon.
Break in the eggs, one at a time, beating well.
Sift the dry ingredients into a separate bowl. Gradually stir this in to the wet ingredients.
Roughly chop the nuts, then incorporate into the cake mixture along with all the grated carrot.
Carefully pour into the cake tin, and bake in the centre of the oven for 50-60 minutes. It is ready when a golden brown on top, firm to the touch and a skewer comes out clean-ish.
Allow the cake to cool slightly, then transfer to a wire rack.
Wait until completely cold before decorating with your chosen toppings. Sift over icing sugar just before serving.