Carrot and walnut cake

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Adam Stokes' beautifully moist and delicately spiced carrot cake recipe is best combined with a gorgeous scoop of ice cream - vanilla or cinnamon.

First published in 2015





  • Cake tin


In a large bowl, cream the butter and light brown sugar together. Gradually add the eggs to the mix while stirring. Add the zest and juice of the orange
In a separate bowl, mix the almond meal, nibbed almonds, walnuts and ginger. Sift in the self raising flour, baking powder, cinnamon and grated nutmeg
Add the mix from step 2 into the bowl from step 1and mix to combine. Add the grated carrot and sea salt
Line the cake tin or loaf tin with baking paper. Pour in the cake mix and bake for 40 minutes at 170°C/gas mark 3
Remove the tin from the oven and allow to cool on a wire rack. Slice the cake up and serve
First published in 2015

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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