Rather Yummy Carrot and Walnut Cake

Delicious, moist cake with the lovely, creamy filling and topping acting as the perfect foil for the dark, gently spiced sponge. Luscious (especially given that we doubled the amount of filling and topping!) Also, one of John’s favourites, hence this year it was his birthday cake! Happy days!

Serves 10 – 12

What you need…

2 x 20cm round sandwich tins, liberally buttered and lined with baking parchment

250ml sunflower oil

4 happy eggs

225g dark muscovado sugar

200g carrots, grated

300g self-raising flour

2 teaspoons baking powder

1 teaspoon mixed spice

1 teaspoon ground ginger

75g walnuts, chopped, plus 8 halves to decorate

for the filling and topping

100g butter, softened

50g icing sugar

500g full-fat cream cheese

A few drops of vanilla extract

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Tip the oil, eggs and sugar into a large mixing bowl and use a handheld electric whisk to beat until the mixture is well combined, lighter and noticeably thickened. Rinse off your whisks – you’ll need them again in a little while. Use a balloon whisk to gently fold in the carrot; then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until evenly blended.

Spoon the mixture evenly between the sandwich tins and pop the cakes into the oven to bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.

Meanwhile, put the butter, icing sugar, cream cheese and vanilla extract into a bowl and use your electric whisk again to beat together until smooth and thoroughly blended.

Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top, making a swirly pattern for appearances’ sake. Decorate the top of the cake with the halved walnuts. That’s it! Dead easy and rather lovely for an afternoon tea or indeed any other time!

Inspired by…

Mary Berry

How easy…

Very, very easy. A great one to quickly knock up!

 

 

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