Carrot and walnut cake

Name: Carrot and walnut cake
Total time: 1 h 5 min
Ingredients: 300g of carrots, grated; 250g of butter; 250g of light brown sugar; 5 eggs; 1 orange, zested and juiced; 50g of almond meal; 50g of nibbed almonds; 100g of walnuts; 1/2 tsp fresh ginger; 170g of self-raising flour; 1 tsp baking powder; 1 tsp cinnamon; 1 pinch of nutmeg, grated; 1 tsp sea salt

by Adam Stokes

Item 1 of 1

Dessert
easy
8
1 hour 5 minutes

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Adam Stokes' beautifully moist and delicately spiced carrot cake recipe is best combined with a gorgeous scoop of ice cream - vanilla or cinnamon.

First published in 2015

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Ingredients

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Imperial

300g of carrots, grated
250g of butter
250g of light brown sugar
5 eggs
1 orange, zested and juiced
50g of almond meal
50g of nibbed almonds
100g of walnuts
1/2 tsp fresh ginger
170g of self-raising flour
1 tsp baking powder
1 tsp cinnamon
1 pinch of nutmeg, grated
1 tsp sea salt

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Equipment

Cake tin

Method

In a large bowl, cream the butter and light brown sugar together. Gradually add the eggs to the mix while stirring. Add the zest and juice of the orange

250g of butter
250g of light brown sugar
5 eggs
1 orange

In a separate bowl, mix the almond meal, nibbed almonds, walnuts and ginger. Sift in the self raising flour, baking powder, cinnamon and grated nutmeg

50g of almond meal
50g of nibbed almonds
100g of walnuts
1/2 tsp fresh ginger
170g of self-raising flour
1 tsp baking powder
1 tsp cinnamon
1 pinch of nutmeg

Add the mix from step 2 into the bowl from step 1and mix to combine. Add the grated carrot and sea salt

300g of carrots
1 tsp sea salt

Line the cake tin or loaf tin with baking paper. Pour in the cake mix and bake for 40 minutes at 170°C/gas mark 3

Remove the tin from the oven and allow to cool on a wire rack. Slice the cake up and serve

First published in 2015

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Adam Stokes

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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