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