CARROT AND WALNUT CAKE
This deliciously moist carrot cake is made with walnuts and orange zest and is topped with light cream-cheese frosting - it's great for an indulgent dessert or as an adult birthday cake
Provided by cheryl84
Time 1h10m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour a 25cm round cake tin.
- Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
- Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly
- In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon. Fold the flour mixture into the carrot mixture, taking care not to overmix. Fold in the toasted walnuts until evenly combined.
- Pour the mixture into the prepared cake tin and bake for 35-45 minutes or until a cocktail stick inserted into the centre comes out clean.
- Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.
- For the cream cheese frosting:
- Cream the cream cheese and butter until smooth.
- Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
- Spread onto the top of the cake and round the sides.
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