This carrot cake is made with aromatic spices, fresh carrots and walnuts. Beautiful when sandwiched and iced with cream cheese icing.
2 people made this
Makes: 1 (23cm) two layer carrot cake
2 pinches ground cinnamon
1 pinch ground nutmeg
1 pinch ground cardamom (optional)
seeds of 1/2 vanilla pod
150g caster sugar
200ml vegetable oil
350g plain flour
1 teaspoon baking powder
1 pinch salt
110g chopped walnuts
130g grated carrots
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease two 23cm springform cake tins.
In a large bowl beat eggs with cinnamon, nutmeg, cardamom (if using) and vanilla. Add sugar and mix, then add oil and mix well for 2 or 3 minutes, until everything is well blended.
In a separate bowl sift together flour, baking powder and salt. Add 1/3 of flour mixture to egg mixture, then add 1/3 of the milk. Repeat this twice, mixing well between each addition, until all ingredients are used and mixture is smooth. Finally, fold in walnuts and carrots.
Distribute cake mixture into prepared tins and bake in preheated oven for 50 minutes, or until a knife inserted in the centre comes out clean. Let cool several minutes before unmoulding from tins and serving.