Moist-a-licious Walnut, Carrot & Orange Cake

(Originally written in May 2013)

Carrot Cake. One of my all time favourite cakes. I love making this. Nearly as much as I love eating it.

I’ve baked carrot cake a lot over the last year or so and I have tried a number of recipes. I liked all of them for different reasons, but failed to find one that ticked all the boxes – moistness, devilish cream cheese topping, spicey flavour, fluffy but rich texture – so, I went and designed my own recipe.

There is nothing like a perfectly baked, slice of moist and flavoursome carrot cake. I love to have mine with a yummy cup of peppermint tea.

The Ingredients:

Cake mix –

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs (lightly beaten)
  • 140g grated carrots (about 3 medium ones will do!)
  • 100g raisins
  • Grated zest of 1 large orange
  • 175g self-raising flour
  • 1 heaped tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp grated nutmeg (freshly grated will give you the best flavour)
  • 1 bag of whole walnut halves

Icing mix –

  • 200g soft cheese (one standard sized tub of Philadelphia Cream Cheese does the job well)
  • 50g butter, softened
  • 85g icing sugar, sifted
  • Pinch of ground cinnamon
  • The juice of half of 1 large orange

The Method:

For the cake…

  • Preheat the oven to 180C/Gas 4/fan 160C
  • Oil and line the base and sides of an 18cm square cake tin with baking parchment. I find the easiest way to do this is to cut two long strips the width of the tin and layer each strip crossways, covering the base and sides of the tin
  • Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon
  • Stir in the grated carrots, raisins and orange rind
  • Sift the flour, bicarbonate of soda and spices, into the bowl. Mix!
  • Lightly mix all the ingredients – until everything is evenly mixed. The texture should be fairly soft and almost runny
  • Pour the mixture into your prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre
  • Cool in the tin for about 5 minutes, then turn it out, peel off the paper and cool that bad boy on a wire rack
Aaaaaand done! 🙂
B x

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