Carrot and walnut cake

servings 8
1 hour 5 minutes

Ingredients

  • 300g of carrots, grated
  • 250g of butter
  • 250g of light brown sugar
  • 5 eggs
  • 1 orange, zested and juiced
  • 50g of almond meal
  • 50g of nibbed almonds
  • 100g of walnuts
  • 1/2 tsp fresh ginger
  • 170g of self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 pinch of nutmeg, grated
  • 1 tsp sea salt

Method

1
In a large bowl, cream the butter and light brown sugar together. Gradually add the eggs to the mix while stirring. Add the zest and juice of the orange
  • 250g of butter
  • 250g of light brown sugar
  • 5 eggs
  • 1 orange
2
In a separate bowl, mix the almond meal, nibbed almonds, walnuts and ginger. Sift in the self raising flour, baking powder, cinnamon and grated nutmeg
  • 50g of almond meal
  • 50g of nibbed almonds
  • 100g of walnuts
  • 1/2 tsp fresh ginger
  • 170g of self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 pinch of nutmeg
3
Add the mix from step 2 into the bowl from step 1and mix to combine. Add the grated carrot and sea salt
  • 300g of carrots
  • 1 tsp sea salt
4
Line the cake tin or loaf tin with baking paper. Pour in the cake mix and bake for 40 minutes at 170°C/gas mark 3
5
Remove the tin from the oven and allow to cool on a wire rack. Slice the cake up and serve