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Carrot & Walnut Cake 

Salams all…you’re all probably wondering if I’ve given up on this blog…no I haven’t…I’ve just had the most crazy few months after Ramadhan, family weddings and just life generally has been crazy hectic..I’ve hardly had time to make anything different and exciting.  Last weekend I managed to get a few spare hours and as I had been craving Carrot cake decided to make that.  This recipe was given to me by my aunt and it’s one of the moistest carrot cake I’ve had…packed with lovely walnuts with a subtle hint of cinnamon…

INGREDIENTS:

600g Light Brown Sugar

600ml Sunflower Oil

6 Eggs

600g Plain Flour

2 tsp Baking Powder

2 tsp Bicarbonate of Soda

1 tsp Cinnamon

1 tsp Ginger Powder

Half tsp Vanilla Essence

200g Chopped Walnuts

600g Grated Carrots

FOR ICING:

300g Icing Sugar

150g Cream Cheese

50g Butter

METHOD:

Place the oil, sugar and eggs in a bowl and beat with an electric mixer until well combined, add the flour, and all the other dry ingredients except the grated carrots and walnuts and beat again until thoroughly mixed. Stir the carrots and walnuts into the mix.

Line and grease 2 large or 4 small cake tins and equally pour in the cake mix.  Bake at Gas Mark 3/Electric 170 for 30/35 minutes until baked, insert a knife or skewer in the middle of the cake to make sure it’s cooked.  Turn out the cakes onto a wire rack and cool completely.

For the icing, thoroughly beat the 3 ingredients until smooth and spreadable, spread evenly onto the cakes and sprinkle chopped walnuts on top.

TIP:  Grate the carrots in a food processor with the grater attachment…makes life easier

Enjoy 😎

 All the ingredients ready for baking

  Finely grate the carrots (food processor is quicker if you have a grater attachment)

  Coarsely chop the walnuts

   Mix together the brown sugar, eggs and oil 

  Add all the dry ingredients and vanilla essence 

 
 Thoroughly mix the wet and dry ingredients before adding the carrots and walnuts

  Add the grated carrots and walnuts 

  Mix everything thoroughly 
 Pour into lined caked tins 

  Bake for 30-35 minutes until a skewer comes out clean and it’s golden (at this point your kitchen will smell amazing) 
 

  Spread the cream cheese frosting on and sprinkle some more chopped walnuts 
 Cut into even slices and it’s All Ready!!
 And now to enjoy with a nice cup of Karak Chai mmmmm

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