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Carrot and Walnut Cake

Carrot and Walnut Cake

Great British Bake Off is due to start soon and this has got me in the mood for baking. Nothing beats a delicious carrot cake.  Enjoy with a lovely cup of tea and even better when shared with friends and family.


Cook Time: 35 minutes

Prep Time: 35 minutes

Serves: 8


250 ml sunflower oil

4 large eggs

225 g light brown sugar

200 g grated carrot

300 g self-raising flour

2 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

1tsp ground cinnamon

Zest of one orange

75 g walnuts, chopped


For the Icing:

50g butter

25g icing sugar

250g cream cheese

A few drops of vanilla extract


Preheat the oven to 180ºC/fan 160ºC/gas 4. Grease deep square tin and line the base of the cake tins with baking parchment.


Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, cinnamon, orange zest and chopped walnuts until evenly blended.


Spoon the mixture into the tin. Put the cake in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tin. Transfer to a wire cooling rack.


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


Spread half the icing on cake on top, and decorate the top of the cake with the halved walnuts and orange zest.

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