Carrot cake


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Classic carrot cake topped with walnuts

  • Serves:8+
  • 准备:1小时
  • 厨师:55分钟
  • 170℃ / Gas mark 3
  • 容易


  • 200ml葵花籽油
  • 275g golden caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 150g carrots, peeled and coarsely grated
  • 60g walnuts, roughly chopped
  • 40g desiccated coconut
  • Zest of ½ medium orange
  • 165g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2茶匙肉桂
  • 2 large egg whites
  • Pinch of salt
For the caramelised walnuts
  • 20g unsalted butter
  • 40g golden caster sugar
  • 75g walnut halves
  • 225g cream cheese
  • 95g无盐黄,软化
  • 95g golden caster sugar
  • Zest of ½ medium orange
  • 2茶匙橙汁
  • 3 tsp lemon juice
  • You will also need a 20cm (8”) spring form cake tin, greased and the base lined with parchment paper, plus a piece to cover the cake and some for the caramelised walnuts.


  1. Preheat the oven to 170°C/Fan 150°C/325°F, Gas Mark 3.
  2. 把油倒进碗厄尔ectric mixer, add the sugar and beat briefly until combined on a medium speed. Reduce the speed down to low, add the egg and the yolk, followed by the carrots, walnuts, coconut and orange zest.
  3. Sift together the flour, baking powder, bicarbonate of soda and cinnamon, add to the mixing bowl and briefly mix in just enough to combine, scraping down the sides. Tip into a large bowl, then wash up the mixer bowl, ensuring it is completely dry and clean. Add the whites and salt and whisk until firm peaks form. Using a large metal spoon, carefully and lightly fold in 1 spoonful of the egg white into the cake mixture to loosen it then add the rest.
  4. Pour the mixture into the cake tin and bake on the middle shelf of the oven for 55-65 minutes until golden and risen and a fine skewer comes out clean when inserted into the middle. Cover the cake with the parchment paper after 40 minutes to stop it from overbrowning – no sooner or the paper will stick to the top. Leave the cake to cool completely in its tin then turn out onto a wire rack and peel off the paper. Cut in half.
  5. 通过在低热中熔化黄油通过熔化黄油来制作焦糖螺母。加入糖并用木勺搅拌约1分钟或直至溶解。增加热量以中等,搅拌,煮约3分钟,经常摇动锅,直到混合物制成浅色焦糖。将核桃,搅拌和尖端加入羊皮纸。将坚果分开并留下冷却和硬化。
  6. Next, make the icing by beating half the cream cheese, all the butter, sugar, orange zest, and orange and lemon juice together in a bowl until smooth. Add the rest of the cream cheese and beat again until light and fluffy. Sandwich the cakes together with a little of the icing, then cover the top and sides of the cake with the rest and decorate with the walnuts. Lift onto a plate and serve.


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