Carrot and Walnut Cake PT50M https://img3.recipesrun.com/201907/2019/1028/e9/0/023256/300x200x50.jpg 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
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Carrot and Walnut Cake

By Tracy

8 Person
50 Minutes
0 Calories
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!

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

Method

  • 01
    Preheat your oven to 180 degrees C/160 degrees C Fan and Grease & line two 8″ Cake tins with Parchment Paper!
  • 02
    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.
  • 03
    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!
  • 04
    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.
  • 05
    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.
  • 06
    Whilst mixing, gradually add the Boiling Water till you reach your desired consistency! Beat for another 5 minutes so its super light and fluffy!
  • 07
    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!

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    Carrot and Walnut Cake

    4.2

    ( 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
    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 Tracy
    106 Recipes

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