About this recipe:A deliciously moist carrot and walnut cake flavoured with vanilla, cinnamon, nutmeg and cardamon. Spread cream cheese icing over the cake and top with chopped nuts or grated lemon zest.
375g plain flour
1 teaspoon bicarbonate of soda
3 teaspoons baking powder
250ml vegetable oil
175g icing sugar
125g chopped walnuts
100g grated carrots
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas mark 4. Grease and flour one 23 or 25cm cake tin.
Sift the flour, bicarbarbonate of soda and baking powder together; set aside.
Beat the eggs with the ground cinnamon, ground nutmeg and ground cardamom together for 5 minutes. Stir in the icing sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the grated carrots and chopped walnuts. Pour mixture into prepared tin.
Bake for 1 hour. Allow to cool before serving or icing. Enjoy!
ok it takes alot longer than 30 minutes to make (grating the carrots, chopping the walnuts, grinding the pods into powder as the was no ground stuff at the store) but i have just taken is out of the oven and it is DELICIOUS! What I especially liked about this recipe was that it was had generally alot simpler ingredients - i checked out a few other recipes and they looked very convoluted - 12 May 2012