Carrot and Walnut ubercake

    This is the carrot cake of all carrot cakes! It is nice and moist with a perfect balance of texture and flavours.

    Aveiro, Portugal
    1 person made this


    • 250ml sunflower oil
    • 4 large eggs
    • 225g light muscavado sugar
    • 200g grated carrots
    • 300g self raising flour
    • 2 tsp baking powder
    • 3 tsp cinnamon
    • 75g chopped walnuts


    1. preheat oven to 160c (fan assisted) and line 2 7inch sandwich tins
    2. Pour the oil, eggs and sugar into a large bowl and whisk until well combined and creamy in colour and consistency
    3. Gently fold in the grated carrots
    4. Stir in the flour, baking powder and cinnamon, once well combined stir in the chopped walnuts
    5. Divide evenly between the 2 lined tins and place in the center of the oven for approx 35 mins. check if its cooked through by poking a cocktail stick in the center of the cake, if it comes out clean - bingo, if not pop it back in the oven for a further 5 mins then check again.
    6. Once cakes are cooked put on a wire rack to cool. Once cooled add a nice creamy cheese frosting between the cakes and make a scrummy sandwich, and some on top of the cake and decorate with lots of chopped walnuts.

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