Carrot and Walnut Cake

This recipe came from the Readers' Recipes section of BBC Australia Good Food September 2008.

Sarah Jones, the reader concerned, observed:

“This carrot cake is so moist, and it's full of healthy ingredients.”

Serves 12. Preparation 20 minutes, cooking time 30 minutes.

You can make it ahead of time and freeze it.

  • ½ cup (80g) sultanas

Cream Cheese Frosting

  • 250g cream cheese, at room temperature
  • 1½ cups (240g) icing sugar, sifted
  • juice of 1 orange
  • ⅔ cup (160ml) milk
  • 2 teaspoons lemon juice
  • 2 cups (320g) wholemeal self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 1½ cup (330g) raw sugar
  • ½ cup (50g) walnuts, chopped
  • 3 medium carrots, grated
  • 1 Granny Smith (green cooking) apple, peeled, grated
  • grated rind of 1 lemon
  • ½ cup (125ml) rice bran oil
  • 3 eggs, lightly beaten

Preheat oven to 180°C or 160°C fan. Grease and line a 25cm springform pan.

Combine sultanas and orange juice in a small bowl and set aside for 10 mins. Meanwhile, combine milk and lemon juice in a separate bowl and set aside for 5 mins to sour.

Sift flour, bicarbonate of soda, mixed spice and ¼ teaspoon salt into a large bowl. Stir in raw sugar, walnuts, carrot, apple, lemon rind and sultana mixture. Pour in combined sour milk, oil and beaten eggs and stir until well combind. Spoon into prepared pan and bake for 50-55 minutes, until a skewer inserted comes out clean. Turn out onto a wire rack to cool completely.

To make cream cheese frosting, place cream cheese in a large bowl and gradually beat in icing sugar until fluffy. Spread over cooled cake and cut into slices to serve.


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