Carrot and walnut cake - Moist to the last bite

Whenever you make a cake that contains vegetables they are alway really moist and this cake is no exception. The addition of vegetable oil instead of butter is vital to making this type of cake work, if I had of used butter then the cake batter would have been too heavy and will not rise enough, as it is the cake is beautifully light, moist and full of flavour. The addition of a zesty lemon cream cheese frosting makes it just perfect for afternoon tea or finishing off a family roast dinner on a Sunday.

For the cake

4 eggs

300g caster sugar

240ml vegetable oil

280g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

1 tsp vanilla paste

100g walnuts plus 25g extra for topping

350g peeled grated carrot

For the frosting

125g butter

250g icing sugar

180g cream cheese

zest of 1 lemon

Place the eggs, sugar and vanilla paste in a mixer and using the paddle beater mix the together the slowly pour the oil in and mix until combined. Add in the bicarbonate of soda, baking powder and the cinnamon and mix, the add the grated carrot and combine. Split the mixture between two 9″ victoria sponge cake tins and bake them at 160c for 35 minutes. Remove them from the tins and allow to cool completely. 

Whilst they are cooling make your frosting by whisking the butter and sugar in a mixer on a high speed for 6-7 minuets until it becomes both light in texture and colour. Add in the cream cheese and lemon zest and continue to whisk until combined.

once the cakes are fully cooled trim the top off one of the cakes and top with /

of the frosting mix, then place the the second cake on top and finish by smearing the rest of the frosting on the top of the cake and scatter the remaining walnuts over.