Spiced carrot and walnut cake

Making a cake during Easter had to happen! I hardly every bake or make cakes. I made this cake because Yogesh saw a carrot cake in the supermarket, but I thought I would make it instead and treat him to a whole cake as he really likes it. 

I have a few family visiting next week (in line with the covid rules and everything) as I'll be having an operation. So I also made this cake to give to them. This recipe also does not require you to cream butter & sugar together (something which I really don't like doing haha!). Instead this recipe uses vegetable oil, which works just as well. 

This carrot cake is 

• Deliciously soft & light
• Has flavours from spices like ginger, cinnamon & nutmeg 
• Makes a great tea time treat 
• Freezes well for 2-3 months. 
  
  

Ingredients 

For the cake

250ml sunflower oil 
4 large eggs 
2 level tsp baking powder
225g natural cane sugar (demerara sugar)
200g carrots (around 2 large carrots), peeled and finely grated 
300g self-raising flour 
50ml milk
Handful walnuts, chopped, plus 8-10 halves to decorate if desired 
1 tsp ground ginger 
1 tsp cinnamon 
1/2 tsp ground nutmeg

For the icing
250g marscapone 
50g icing sugar 
1-2 tbsp milk

Equipment
two 20cm deep round baking tins 

Method 

• Preheat your oven to 180°/160°C Fan. Grease and line the baking tins with butter and baking paper. 
  
  
• In a large bowl, mix together the eggs, milk and sunflower oil until well combined. Add the sugar and mix well. 
  
  
• Sift in the flour, baking powder, ginger, cinnamon & nutmeg. Mix well using a electric beater or whisk until smooth. Finally, fold in the chopped walnuts and grated carrots. Ensure that they are well distributed through the mixture. 
  
  
• Divide the mixture equally across both the baking tins. Bake for 35-40 minutes until the cake is risen and has shrunk away from the sides. A good way to test if a cake is done is by putting a skewer in the middle of each cake. If the skewer comes out clean, then it is baked. Another way is to test is to lightly press your finger on the cake - it should spring back if it is baked.
  
  
• When the cakes are baked, gently remove from the tin, peel away the baking paper and place on a wire rack to cool. 
  
  
• Once the cakes are cool, you are ready to ice the cake. In a bowl, mix the marscapone, sugar and milk until a spreadable consistency. 
  
  
• Spread half of the icing on one cake and then place the other cake on top. Spread the remaining half of the icing on top of the cake and finally decorate with the walnut halves! 
  
  
• Enjoy this cake with tea! Keep this cake in the fridge as the icing contains fresh marscapone . You can freeze the cake with or without the icing.