Easter Carrot & Walnut Cake

Serves 10

Carrot cake
6 medium eggs

320g caster sugar

320g ground almonds

35g cornflour

Pinch ground cinnamon

2 tablespoons baking powder

80g walnuts chopped

320g carrots, peeled & grated (using the largest side of a hand grater)


300g unsalted butter

300g icing sugar

dash vanilla extract

100g cream cheese


Preheat your oven to 160C.

Grease and line 2×9” round loose bottom tins. Set aside

Place all the ingredients into a mixing bowl and combine using a wooden spoon until you are left with a soft batter.

Divide this mix evenly between the two tins.

Bake for 35-40 minutes or until a knife inserted into the center comes out clean.

Once baked, remove and allow to cool in the tins for 5 minutes before transferring onto a wire rack to cool completely.

For the frosting, beat the butter, sugar and vanilla until light and fluffy.

Add the cream cheese and combine. Do not over mix at this point.

Sandwich and cover the cooled sponges with the frosting and decorate with some festive Easter decoration and enjoy!

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