Mint topped carrot cake

Mint topped carrot cake


3 people made this

About this recipe: Sprigs or leaves of mint from a living pot can add an unusual twist to a classic carrot cake recipe.

FreshHerbCo Sussex, England, UK

Makes: 1 (20cm) carrot cake

  • 225g butter, softened
  • 225g light soft brown sugar
  • 4 medium eggs
  • 225g self raising flour
  • 1 teaspoon baking powder
  • 350g carrots, grated
  • 100g walnuts, chopped
  • 75g soft cheese
  • 50g icing sugar
  • Sprigs of fresh mint, from a living pot of mint

Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

  1. Preheat the oven to 180 C / Gas 4. Grease and base line a 20cm round cake tin.
  2. Cream the butter and sugar together until pale and fluffy. Whisk in the eggs, one at a time.
  3. Mix the flour and baking powder together and fold into the butter mixture. Stir in the carrots and walnuts, reserving 2 tablespoons of walnuts for decorating. Spoon into the cake tin.
  4. Bake for 60 to 75 minutes, or until golden and a skewer comes out clean. Remove from the tin and allow to cool.
  5. Mix the soft cheese with the icing sugar and spread over the top of the cooled cake. Decorate with sprigs of fresh mint and sprinkle over the reserved walnuts.

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