Carrot Cake Ingredients
50g walnuts (plus a few extra for decoration)
340g carrots (roughly 4 medium sized carrots)
4 eggs
300g granulated sugar
240ml Sunflower oil
260g Self-raising flour sifted
1tsp baking powder
1tsp vanilla extract or essence
For the icing
100g icing sugar (sifted)
15ml/ 1 tbsp water
This is a cake that you can enjoy with friends in the afternoon or after a meal. I even recently made this as an alternative to a basic sponge for a Birthday!
Firstly, pre-heat the oven to 180 degrees and line a 9inch cake tin with baking parchment or a pre-brought cake case.
Then start by toasting the walnuts in the pre-heated oven for approximately 5 minutes and leave to cool.
In a large bowl grate your carrots (the finer the grating the better!) and leave to one side.
In a separate bowel mix the eggs and gradually beat in the sugar. Once combined and the mixture appears creamy, add the oil. Then fold in the flour and baking powder.
Once all the flour has been incorporated add the grated carrot, vanilla extract/essence and cooled walnuts.
Gradually pour or spoon into the prepared tin.
Bake in the oven for approximately one hour. However another 10-15 minutes may be needed, it depends on your oven. Use your judgement as to when it is cooked by a) ensuring the cake is brown in colour b) the cake springs back up when touched and finally c) when a skewer (or fork) comes out clean after being inserted into the cake.
Once you are happy that it has baked well, take the cake out of the oven and leave to cool slightly in the tin for 5 minutes. Then remove from the tin and leave to cool on a wired rack.
When the cake has cooled completely you can begin icing your cake. To do this combine the icing sugar with the water until it is runny (not so it will fall down the sides of the cake!) yet spreadable. Some more water or icing sugar may need to be added depending on the consistency.
Pour and spread the icing over the cake. Then place walnut pieces on top for decoration.
And finally …Enjoy!
