Last week I made this delicious, moist and rustic carrot and walnut cake and I thought I would share it with you all. The recipe was adapted from a Donna Hay one and if you like really moist, rustic cakes, this is for you! Plus, it has carrot and walnuts in it, so that makes it healthy enough to afford second
♥ 1 1/14 cups brown sugar
♥ 3/4 cup vegetable oil
♥ 3 eggs
♥ 1 1/2 cups plain flour (GF plain flour works well in this recipe)
♥ 1/4 cup almond meal
♥ 1 teaspoon ground cinnamon
♥ 2 1/2 cups grated carrot (about 5 carrots)
♥ 1 cup chopped walnuts
♥ 250g cream cheese, softened
♥ 1/2 cup icing sugar
♥ 1 1/2 tablespoons lemon juice
Preheat oven to 180°C. Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour and cinnamon over the wet mixture. Add the carrot and walnuts and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.
For the cream cheese frosting, beat the cream cheese with an electric mixture in a large bowl for 1-2 minutes. Add the icing sugar and lemon juice and beat until smooth. Spread frosting on the cooled cake and decorate with nuts and a sprinkling of cinnamon.