My new oven was delivered this week which means i can finally see how my bakes are getting on in there! My first bake was down to a family visit, i whipped up this delicious carrot and walnut cake in under 3 hours. Follow this very simple recipe for a perfectly balanced, wonderfully moist cake.
For the sponge:
- 300 g self-raising flour
- 2 tsp baking powder
- 2 1/2 tsp mixed spice
- 2 tsp ground ginger
- 1 heaped tsp cinnamon
- 1 tsp nutmeg
- 100g walnuts, chop but leave an optional 10 halves to decorate
- 250 ml sunflower oil
- 4 free range eggs
- 125g golden caster sugar
- 100g muscovado sugar
- 200g grated carrots (squeeze to drain excess water)
For the icing:
- 50 g butter soft butter
- 35 g icing sugar
- 250 g full-fat cream cheese
- 1/2 tsp of vanilla extract
- 2 tsp honey
- Heat your oven to 190c and line two cake tins with baking parchment. In a small bowl combine the flour, baking powder and spices then set aside
2. In a separate large bowl add the oil, eggs and sugars. Whisk for a few minutes until aerated, smooth and darker in colour. Next fold in the grated carrot.
3. Now fold in the dry ingredients including chopped walnuts and divide the mixture between the two prepared baking tins. The mixture is quite wet so do not be concerned if you feel it is too loose.
4. Bake for 30-35 minutes, until a skewer comes out clean when inserted and the sponge bounces back when lightly pressed. Leave to cool slightly in the tin then turn out onto a wire rack to cool completely.
5. In a bowl whisk together all the icing ingredients until fluffy and combined, the mix should be a thick consistency and hold its shape. If it is too thick add extra honey to loosen, if it isn’t thick enough add icing sugar. Leave to set in the fridge until you cake is completely cool. You can then begin assembly.
6. In preparation for my Christmas cake decoration this year i thought it would be a good idea to practice moulding sugar paste, hence all the carrots! Feel free to get creative and decorate as you wish.