Carrot Walnut Cake

Name: Carrot Walnut Cake
Prep time: 15 min
Cook time: 45 min
Yield: Makes 1 cake serves
Ingredients: 4 large eggs; 375g sugar; 300 ml vegetable oil; 250g self raising flour; ½ tsp bicarb soda; 1 tsp baking powder; 100g almond meal; 1 tsp cinnamon; 250g grated carrots; 200g walnuts; juice half lemon; Icing; 250g mascarpone cheese; 250g cream cheese; 150g icing sugar; finely grated zest of 1 orange; 100g walnut halves

By Caroline Velik

Easy to whip up and reliably delicious, this healthy Carrot Walnut cake recipe is one the whole family will enjoy.

Planning a decadent morning or afternoon tea? Layer our Carrot Walnut cake with icing and serve on a decorative cake stand for guaranteed wow. This versatile cake can also be baked in a loaf or individual muffin tins, perfect for alfresco gatherings or kids’ lunchboxes. Just be sure to ice generously – that’s the best bit!

Tips for carrot walnut cake success:

• Using a stand mixer with whisk attachment to cream your butter and sugar will result in a gorgeous fluffy texture.
• Taste-test the cake batter and icing – this will allow you to adjust the levels of cinnamon and citrus to your personal preference.
• To avoid your icing melting or running, remember to cool the cakes completely before icing.

This healthy carrot cake recipe is a spectacular addition to any passionate home chef’s arsenal. Happy baking!

Function: Circo Therm®

Carrot Walnut Cake

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Prep: 15 minutes

Cooking: 45 minutes

difficulty: Easy

Serves: Makes 1 cake

Ingredients

4 large eggs
375g sugar
300 ml vegetable oil
250g self raising flour
½ tsp bicarb soda
1 tsp baking powder
100g almond meal
1 tsp cinnamon
250g grated carrots
200g walnuts
juice half lemon

Icing

250g mascarpone cheese
250g cream cheese
150g icing sugar
finely grated zest of 1 orange
100g walnut halves

Method

To begin your Carrot Walnut Cake, Set oven to 160°C CircoTherm®. Lightly butter 2 x 22cm round cake tins, then line the bases with baking paper.

Using a stand mixer with a whisk attachment, whisk eggs and sugar until pale. Add oil and continue to whisk until combined.

Sift flour, bicarb and baking powder together. Stir into the egg mixture. Add almond meal and cinnamon and stir until combined. Add grated carrots, walnuts and lemon juice and stir until well mixed.

Divide between the cake tins, smooth the tops and place in the oven. Cook for 45 minutes, until a skewer tested comes out clean. Remove from the oven and allow to sit on a cooling rack for 10 minutes, then remove from tins and allow to cool completely before icing.

For the icing, place the mascarpone, cream cheese, icing and zest in an electric mixer and beat until smooth and creamy.

When the cake is cool, sandwich the halves together with half the icing, then spread the rest of the icing on top. Decorate with walnut halves to complete your carrot walnut cake.

Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.

Authors Bio

Caroline Velik is acknowledged as one of Australia’s leading commercial food stylists and has worked with many of Australia’s head chefs. As a food writer, she develops, tests and writes recipes, and has worked as Food Editor for a leading lifestyle magazine and as a regular, popular recipe contributor and columnist for a national newspaper. She is passionate about using fresh, seasonal ingredients to create delicious recipes that you will continue to cook again and again.

Carrot Walnut Cake

Tips for carrot walnut cake success:

Carrot Walnut Cake

Ingredients

Method

Authors Bio

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