Cakes can be made in all shapes and flavours, but there’s one classic that everyone always returns to—the humble carrot and walnut cake.
The recipe is well worth mastering and easy to customise with fruity additions like apples or swapping walnuts for sultanas.
It’s easy to do with a basic formula, like this one from RecipNow. Swapping complex layer cakes for a simple Bundt shape, this carrot cake looks impressive without the hassle.
It also means you won’t need to make two batches of icing, as the topping is all you need.
According to RecipNow, the cake is “packed with freshly grated carrots, crunchy walnuts, and warm spices” that make it “moist and flavourful”.
Carrot and walnut cake recipe
Ingredients
Four eggs
225g granulated sugar
200ml milk
200ml vegetable oil
300g plain flour
20g baking powder
5g vanilla sugar
One cup of walnuts chopped
Two cups grated carrot
One tsp cinnamon
Method
Preheat the oven to 180C, then grease the Bundt tin with one teaspoon of oil or butter to prevent the cake from sticking.
In a large mixing bowl, beat the eggs and granulated sugar with an electric whisk until pale and fluffy. Add the milk and oil to the mixture and whisk for 10 seconds to ensure everything is well combined.
Now, gradually add the dry ingredients: sifted flour, baking powder, and vanilla sugar. Stir into the wet mixture, then beat on a low setting with a whisk until just combined.
Fold in the grated carrot and walnuts then stir in one teaspoon of ground cinnamon. Gently stir to ensure the ingredients are evenly mixed.
Next, pour the batter into the prepared baking tin and leave to cook at 180C for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the cake from the oven and let it cool in the Bundt tin for a few minutes before carefully transferring it to a wire rack to cool completely.
When it’s completely cooled, sprinkle the top with icing sugar or top with cream cheese frosting for an indulgent finish.
