This carrot cake is wonderfully moist and sets the mood for your afternoon tea with the smell of the nuts and mixed spice. Be sure to let your cake cool down before you add the icing or you’ll end up with an unfortunate mess.
Cooking Time: 1h 20 – Serves: 4
- 250G Self Raising Flour
- 100ML Olive Oil
- 4 Carrots
- 4 Eggs
- 200G Caster Sugar
- 100G Walnuts
- Lemon Zest
- 1 Tsp Cinnamon
- 1/2 Tsp Mixed Spice
- 1 Tsp Baking Soda
- 200G Cream Cheese
- 1 Tsp Vanilla
- 50G Icing Sugar
Crumble together the sugar, oil, egg yolks and flour and combine. Whisk the egg whites separately, into a meringue.
Peel and grate the carrots, add to the crumbled mixture and fold.
Add a spoonful of the meringue to the cake mixture and other dry ingredients, including the lemon zest. Stir to loosen up the mixture and make it easier to manipulate. Now add the rest of the meringue and fold in, keeping as much air as possible, until everything is combined.
Pour into a greaseproof lined baking tin and bake for 40 minutes at 170°C, check this is ready by poking with a knife and ensuring it comes out clean.
Beat the topping ingredients together and once your cake has cooled entirely, cover the top and sides and sprinkle with crushed walnuts on top.