Carrot and walnut cake has always been a favourite of mine and it seems after last week's cake post, you guys love it too! I got down to business pretty quickly on this one because I had a massive hankering for carrot and walnut cake after we had been chatting about it.
This mix of spicy-sweetness is perfect and I added in some lemon juice (mainly because I have an abundance on the tree and am currently trying to use them in everything so they don't spoil!) to add a little zesty yumminess to the cream cheese icing <3
This cake is basically a one-bowl-wonder to make life easier and the cream cheese can just be quickly mixed in a bowl with a fork. Nothing fancy, just delicious, moist cake!
Carrot and Walnut Cake
Cake 3 eggs
1 1/2 cups spelt flour
4 medium carrots, grated with skin on
3 tsp baking powder
1 cup rapadura sugar
3/4 cup olive oil
3 tsp cinnamon, ground
1 tsp ginger, ground
1/4 tsp clove, ground
1/4 tsp nutmeg, ground
3/4 cup walnuts
For the icing
250g light cream cheese, room temperature
Squeeze of lemon juice
1 tbs icing sugar or sweetener of choice
Preheat oven to 180 degrees celcius
Place all dry ingredients for the cake except the walnuts into a mixing bowl and combine with a spoon
Add in the wet ingredients and mix with an electric mixer until just combined
Fold through the walnuts
Pour batter into a greased and lined ring cake tin and bake for 45-50 minutes or until a skewer comes out clean
Place the cream cheese into a bowl with the lemon juice and sugar/sweetener
Mix well with a fork, then ice the cake using a flat knife.
*If you use a normal cake tin, just bake a little longer and check to see when it is cooked through with a skewer.