I’m the self appointed dessert-bringer in my family. Whenever any of our family members have a celebration or get together, I’m the one that brings cake. This time it was my brothers birthday and I was going to make our Hummingbird Cake, but didn’t have all the ingredients, so came up with this Delicious Carrot and Walnut Cake instead!
It turned out so yum, and my family loved it, so I thought I’d better re-make it and put it up here so you can all make it too! With only 10 ingredients (not including the icing or decoration), it’s easy to whip up!
You could opt for a plain lemon glaze on this cake, or you can make the icing I have written below. It’s got a bit of fresh lemon juice in it which gives it a nice tang and makes it taste a bit like cream cheese icing (just not as thick). I didn’t use all of the icing in the recipe below, so you can save it and use it for something else, or you could just pile it up on the cake!
I just love using crystallized ginger in cakes! I also use it in my Hummingbird cake and Apple Tarte Tatin recipe and find it gives a amazing flavour. If it’s not your thing, feel free to leave it out! To decorated I used a mix of toasted walnuts, toasted coconut flakes and toasted sliced almonds, which gave a wonderful crunch to the outside of the cake.
If you love this cake, definitely try out our Hummingbird Cake (my all time fave!), our Rhubarb Vanilla Cupcakes, our Pear and Chocolate Skillet Cake or our Chocolate Avocado Pie with a Secret Ingredient!
Please share this Delicious Carrot and Walnut Cake recipe with your cake loving friends and family! And if you make it, be sure to let us know on Instagram and Facebook!
uyhj
- 2 cups self raising flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup coconut sugar
- 1/4 cup oil
- 3/4 cup plant based milk
- 3 Tbsp apple puree
- 2 medium carrots (1 cup) grated
- 1/2 cup walnuts roughly chopped
- 1 1/2 Tbsp crystallized ginger chopped
- 1/2 cup walnuts roasted
- 1/2 cup flaked coconut toasted
- 1/4 cup sliced almonds toasted
- 3/4 cup nuttelex or other plant based butter
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1/4 cup coconut cream
- 2 1/2 cups icing sugar
-
Pre heat the oven to 180ºC
-
Mix the self raising flour, cinnamon, nutmeg and coconut sugar in a bowl. Then add the oil, plant based milk, and apple puree and mix through. Lastly add the grated carrots, walnuts and crystallized ginger. Mix through well. Pour into a greased 20cm cake tin.
-
Bake for 40 to 45 minutes at 180ºC until skewer comes out clean.
-
Add all the icing ingredients to a food processor or mix in a bowl with a wooden spoon until smooth and no more plant based butter lumps are left. Once cake comes out of the oven let it cool completely and then ice it.
-
I usually roast the walnuts in the oven for 7 to 8 minutes while the cake is cooking. Then I do the flaked coconut and sliced almonds in a shallow pan on the stove top. I cook them separately as the coconut doesn't take as long to cook. Once all the ingredients are cool, then add them into a bowl and mix together so they are well combined. Then use it to decorate the cake. I like putting mine around the side of the cake, as seen in the photos.
Your cake looks SO amazing Katie! I can’t wait to make this and birthday or not, this is going to become a regular celebration cake in our household 🙂
Thanks so much Fran! Hehe – it’s a great cake for any celebration, that’s for sure! Let me know how you go with it! 😁