Carrot and walnut cake with cream cheese frosting is one of the few cakes you have to bake! Made with no butter, this delightfully moist cake is perfect for winters. Copious amounts of fresh carrot, chopped walnuts, dark raisins and ginger, with spicy undernotes of nutmeg and cinnamon. All you need is a cup of coffee and a few friends over and it will become a celebration!
Happy New Year you guys!! I think i have been celebrating for way too long coz I finally remembered to check the calendar and what do you know, half of January is already gone! Whoosh! Flown by before I could even treat you guys to a new post. Jokes apart, been totally snowed under with the cookbook. Its crunch time for me and I am spending every waking moment writing the book. I know you all are waiting for the book too, which is why I am working harder than ever on it, so that you guys dont get disappointed with it. So I baked you this super delicious Carrot and walnut cake!
2017 was a year of challenges. But thankfully a year of equally great opportunities too.
Starting from working with some amazing brands to signing a book deal just three years into blogging, from being listed as top bloggers in India to single handedly doing 5 course Pop Up dinners, from awesome travels to super fun times with the family, 2017 has been a year of joy, thrill and learning.
I learnt so much this year. I got over my fear of yeast and now bake breads anytime I want. I got over my fear of being in the public eye and now share my life with you in Instagram stories. I met some amazing friends here and connected with many talented folks, I hope I found my voice this year too just as I surely found “my” way of styling, something that brands and folks associate me with now.
I am thankful that I chose this off beaten career path and turned this into a lucrative full time job.
It’s been an incredible year of self realization and learning. And it wouldn’t be the same without your support, encouragement and love. Now lets go that Carrot and walnut cake. I know you guys want to bake it right away too!
So this recipe is from Nigella Lawson’s latest wonder At my table. Its a beautiful book filled with wonderful anecdotes and gorgeous pictures, but more than that with heart warming, drool worthy food that will make you want to rush into the kitchen and whip things up.
Without further ado, lets go bake this now shall we?
If I haven’t said it before, here goes nothing!
Thank you for being with me in 2017 and here’s to a splendidly delicious and invigorating 2018!!
Merry merry everyone!! Laugh and love hard. Learn and be kind. That’s all that matters. May you have a year filled with poem, love and abundance. May it fill your lives with joy and prosperity.
Carrot and Walnut cake
A super moist perfect for winter carrot and walnut cake made from Nigella Lawson's recipe with a few tweaks of my own.
- 1 2/3 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg grated
- 1 tsp Bourbon vanilla essence , or normal vanilla essence
- 3/4 cup soft light brown sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups grated carrot
- 1 cup chopped walnut,
- 1/4 cup dark raisins
- 1/4 tsp fresh ginger grated
- 2 tbsp candied ginger
For the cream cheese frosting
- 4 oz cream cheese
- 100 gms unsalted butter softened
- 1 cup icing sugar
- 1/2 tsp fresh ginger juice
- 1/4 cup chopped walnut
For the cake
Mix the dry ingredients in one large bowl; flour, salt, baking powder, cinnamon, ginger powder, grated nutmeg.
In another bowl mix the wet stuff; eggs, oil, brown sugar. First beat the sugar and oil well till light in color and fluffy. Now add the eggs, vanilla essence and beat till light. Now add the flour to this mixture and beat it in till mixed well. The mix will be stuff but dont worry.
Add the grated carrot and start beating, the dough becomes loose and lookswet again. Add the chopped walnuts, raisins, ginger and candied ginger. Fold all in well.
Pour the mix into a 20 cm springform cake pan, lined with parchment paper. Smooth the top. Preheat the oven to 170C. Now bake it for 55 - 60 mins. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
For the cream cheese frosting
Whip all the ingredients till light and fluffy! Thats it. Keep in refrigerator till the cake has cooled down and you are ready to serve. Then spread the frosting as much or as little as you want.
I cut the cake in half into two layers and sandwiched the cake with the frosting, then covered it on top with the frosting.
Once set, decorate with chopped walnuts. Cut and serve.