Carrot and walnut cake
by Adam Stokes
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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.
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Ingredients
Metric
Imperial
- 300g of carrots, grated
- 250g of butter
- 250g of light brown sugar
- 5 eggs
- 1 orange, zested and juiced
- 50g of almond meal
- 50g of nibbed almonds
- 100g of walnuts
- 1/2 tsp fresh ginger
- 170g of self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of nutmeg, grated
- 1 tsp sea salt
SAVE RECIPE
Equipment
- Cake tin
Method
2
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
- 50g of almond meal
- 50g of nibbed almonds
- 100g of walnuts
- 1/2 tsp fresh ginger
- 170g of self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of nutmeg
4
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
5
Remove the tin from the oven and allow to cool on a wire rack. Slice the cake up and serve
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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