Best carrot and walnut cake

    25 min

    Super recipe I have adapted over the years, lovely moist sponge with warm spicy flavour. This recipe can easily be doubled and doubled again depending on size of cake you want, it never has failed me, I have used an 8" square sponge tin for this quantity of mix.

    84 people made this

    Makes: 1 (20cm) square cake

    • For the cake
    • 95g plain flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 2 to 4 heaped teaspoons mixed spice (to taste)
    • 1 pinch salt
    • 55g softened butter
    • 30g dark soft brown sugar
    • 30g light soft brown sugar
    • 55g caster sugar
    • 1 large egg
    • 1 to 2 tablespoons milk, as needed
    • 110g grated carrot
    • 30g chopped walnuts
    • 50g sultanas
    • 16 walnut halves, to decorate
    • For the frosting
    • 150g cream cheese
    • 2 tablespoons icing sugar
    • 1 teaspoon vanilla extract

    Prep:25min  ›  Ready in:25min 

    1. Preheat the oven to 190 C / 170 C Fan / Gas 3. Grease and flour a 20cm (8 in) square sponge tin.
    2. Sift all dry ingredients together and set aside.
    3. Cream together butter and sugars. Once creamed, beat in whole egg until combined well.
    4. Add dry ingredients to butter and sugar, fold in gently until all the flour is mixed in. At this point add a splash of milk if mix does not drop off spoon very easily.
    5. Fold in carrot, sultanas and chopped walnuts until mixed in then turn into prepared tin, smoothing out if necessary.
    6. Bake for 25 to 30 minutes, or until golden brown (baking time may be longer if not using a fan oven). Once cooked turn out onto a wire rack to go completely cold. (I always use the underside if this cake to put frosting on as it is smoother than top.)
    7. Make frosting by mixing all ingredients together till smooth. Spread evenly over cold cake and decorate with walnut halves.

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