Carrot and Walnut Cake PT50M https://img3.recipesrun.com/201907/2019/1028/e9/0/023256/300x200x90.jpg Delicious and Moist Carrot Cake, Decorated with a lovely light Vanilla Buttercream and nuts! I decorate mine with either Cream Cheese Frosting (which I will post at another time) or Vanilla Buttercream – as this one was made as a request of my boyfriend, we went with the Buttercream! This cake will last 4 days covered at room temperature! 8 servings Ingredients: Carrot shapes/sprinkles Chopped Nuts 1 tbsp. Boiling Water 1 tsp. Vanilla Bean Extract 500 g Icing Sugar 250 g Butter, room temperature 100 g Walnuts/Pecans Chopped (Optional) 1 tsp. Ground Cinnamon 1 tsp. Ground Ginger 2 tsp. Mixed Spice 1 tsp. Bicarbonate of Soda 275 g Self Raising Flour 1 Zest of Orange 100 g Raisins (Optional) 300 g Grated Carrots 275 g Light Brown Sugar 4 Large Eggs 225 ml Sunflower Oil

Carrot and Walnut Cake

5.0

( By Tracy )

Delicious and Moist Carrot Cake, Decorated with a lovely light Vanilla Buttercream and nuts! I decorate mine with either Cream Cheese Frosting (which I will post at another time) or Vanilla Buttercream – as this one was made as a request of my boyfriend, we went with the Buttercream! This cake will last 4 days covered at room temperature!

01 Information

Grade medium
Serving 8 servings
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

Buttercream/Decoration
- Carrot shapes/sprinkles
- Chopped Nuts
- 1 tbsp. Boiling Water
- 1 tsp. Vanilla Bean Extract
- 500 g Icing Sugar
- 250 g Butter, room temperature
Cake
- 100 g Walnuts/Pecans Chopped (Optional)
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- 2 tsp. Mixed Spice
- 1 tsp. Bicarbonate of Soda
- 275 g Self Raising Flour
- 1 Zest of Orange
- 100 g Raisins (Optional)
- 300 g Grated Carrots
- 275 g Light Brown Sugar
- 4 Large Eggs
- 225 ml Sunflower Oil

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03 Method

Step 1

Preheat your oven to 180 degrees C/160 degrees C Fan and Grease & line two 8″ Cake tins with Parchment Paper!
Step 2

Pour the Sunflower Oil and Eggs into a large bowl and add the sugar – mix lightly and combine. Add the Grated Carrots & Raisins if using, and Orange Zest and fold through to combine.
Step 3

Add the flour, Bicarbonate, Mixed Spice, Ginger, and Cinnamon and mix again – try not to over mix! Once combined, fold through the Nuts and pour into the prepared tins!
Step 4

Bake the Cakes in the Oven for 30-35 minutes until cooked through (test with a cake tester, should be clean!) and leave to cool in the tin.
Step 5

Once cooled, make the buttercream – Beat the butter for a couple of minutes so its very smooth in a Stand Mixer with the paddle Attachment – Gradually add the Icing Sugar until all combined and beat on high speed for a couple of minutes. Once mixed, add the Vanilla Bean Extract and mix it again.
Step 6

Whilst mixing, gradually add the Boiling Water till you reach your desired consistency! Beat for another 5 minutes so its super light and fluffy!
Step 7

Place one of your sponges onto the plate you’re using, spread half of the buttercream on top, add the other sponge, and spread the rest of the buttercream on – decorate how you like!

04 Author

Tracy

106 Recipes

Carrot and Walnut Cake

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