Walnut carrot cake: Topped with a crown of cream cheese frosting

Do you love cake? How about a carrot cake which is perfect for the winter months with its combination of sweet, savoury and zesty ingredients. Our walnut carrot cake is a layered stack of goodness that you can enjoy at parties, just a weekend treat or tea time with friends. It has all of the basics lie cinnamon, nuts and carrots but we’ve also added some banana to heighten the flavours.

Walnut carrot cake

When combining the finely grated carrots and crushed walnuts, make sure they’re nice and evenly distributed. When mixing into the wet ingredients, don’t over-mix because you want to keep as much air in the batter as you can. The banana adds a bit of that banana bread flavour which you’ve gotten so used to. The soft, creamy cream cheese frosting is the golden crown that any carrot cake deserves. Top with some walnuts which you can also lightly toast if you feel like it.

When you bring a walnut carrot cake to the party, you’ll be everybody’s favourite family member. Remember, always celebrate with cake.

Walnut carrot cake Recipe

5 from 2 votes

Recipe by Carla Zinkfontein Course: Dessert, Tea TimeCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

00

minutes

Baking Time

35

minutes

Total time

50

minutes

Ingredients

• 1 cup 1 Caster Sugar

• 1 cup 1 Sunflower Oil

• 3 large 3 Eggs

• 1½ cups 1½ Plain Flour

• 1 tsp 1 Ground Cinnamon

• ½ tsp ½ Baking Soda (Bicarb)

• 1 tsp 1 Baking Powder

• 1 cup 1 Mashed banana

• 1 cup 1 Carrots, grated

• ½ cup ½ Walnuts (Lightly Crushed

• For the Frosting

• 250 g 250 Smooth Cream Cheese

• ½ cup ½ Icing Sugar

• 1 1 Lemon (Zest Only)

• 1 cup 1 Crushed Walnuts for Decoration

Method

• Preheat your oven to 180°C.
• Lightly oil a 5cm, loose bottom baking tin.
• Sieve Caster Sugar, Flour, Cinnamon, Baking Soda, and Baking Powder into a bowl.
• Add your grated carrots and Walnuts and toss (this will stop them sinking in the cake).
• In another bowl whisk the eggs and add all the other wet ingredients.
• Gently combine the wet and dry ingredients till combined and try not to over whisk.
• Place in the centre of your oven and bake for approximately 34-45 minutes.
• Check its cooked by inserting a dry knife into the middle – if it comes out dry you are good to go.
• Allow cooling before removing from tin.
• With a whisk combine together the Icing Sugar, Cream Cheese, and Lemon Zest till it is a thick paste.
• With a palate, knife spread evenly over the top of your cake and sprinkle generously with the crushed walnuts.

Notes

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