Walnut and Carrot Cake Recipe

Ingredients

Serve 6

• 2 1/3 cups/350 g all purpose/plain flour

• 2 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp baking soda

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/8 tsp salt

• 3/4 cup/150 g butter, softened

• 1 1/2 cups/300 g granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 14 oz/400 g finely shredded carrots

• 1 1/4 cups/100 g chopped walnuts

• 1/4 cup/50 g raisins 

Frosting:

• 1 cup/250 g cream cheese, softened

• 2 1/3 cups/350 g confectioners'/icing sugar

• 4 tbsp butter

• 2 tsp lemon juice

• 1 tbsp finely grated lemon zest

• halved walnuts, to decorate

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-inch (23-cm) spring form pan.

2. Sift the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, cloves, and salt into a large bowl.

3. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the eggs and vanilla, beating until just blended.

4. Mix in the dry ingredients, carrots, walnuts, and raisins. Spoon the batter into the prepared pan.

5. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a rack and let cool completely.

6. Frosting: Beat the cream cheese, confectioners' sugar, butter, and lemon juice and lemon zest to make a spread-able consistency.

7. Spread the frosting over the cake and decorate with the walnuts.