Recipe: Walnut Carrot Cake
This easy walnut carrot cake is full of natural nutty flavour from walnut oil and walnut flour. Sweetened with brown sugar and lightly spiced with mixed spice, it’s quick to prepare and bakes into a tender cake that’s perfect for morning tea, dessert or special occasions. Enjoy it on its own or finish with a simple tangy lemon glaze for an extra burst of flavour.
Ingredients:
- 3 eggs, lightly beaten
- 3/4 cup walnut oil
- 1 tsp baking powder
- 1/2 cup brown sugar
- 1 cup self-raising flour
- ½ cup walnut flour
- ½ tsp mixed spice
- 1 carrots, grated
Method:
- Pre-heat the oven to 160 degrees C and grease a 20cm round springform cake tin.
- Combine eggs, oil, sugar and baking powder in a large mixing bowl. Add the remaining ingredient and mix well.
- Transfer mixture to the cake tin and bake for 45 minutes or until a skewer comes out cleanly. Cool slightly in the tin before turning out on to a rack to finish cooling.
- Serve as-is or with a lemon glaze (1/2 cup icing sugar and 1 ½ tbs lemon juice).