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Carrot Walnut Cake. Nazma Lakhani
Healthy Hints
Although very high in fat, most of the fat comes from corn oil and not butter. However, it is still excessive and you may like to experiment using less oil, lower fat spread in place of butter, and half-fat soft cheese instead of the cream cheese. Adding more carrot or using some wholemeal flour will enrich the cake with fibre.
Ingredients
Ingredients
Cake mixture
230 g granulated sugar
200 ml corn oil
3 egg, beaten
200 g self raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
¾ tsp salt
1 tsp cinnamon powder
¼ tsp garam masala
325 g carrot, peeled and finely grated
115 g walnuts, chopped
Icing
60 g butter
230 g cream cheese
225 g icing sugar
1 tsp vanilla essence
1 tbsp walnuts, chopped for decoration
What does this chart mean?
- Calories480kcal
- Protein5.1g
- Fat31.0g
- Saturated fat8.2g
- Carbohydrate48.0g
- Sugars (Total)34.0g
- Fibre1.5g
- Salt1.0g
Directions
1. Preheat the oven to 150 C (Gas mark 2)
Cake mixture
2. Beat the sugar and the oil together in a large bowl until well blended.
3. Add the eggs, whilst continuing to blend.
4. Sift in the flour, the baking powder, the bicarbonate of soda, the salt, the cinnamon and the garam masala and mix together lightly using a wooden spoon or spatula.
5. Stir in the carrots and walnuts and mix gently.
6. Pour the mixture into a greased 23 centimetres round cake tin and bake for 55 to 60 minutes.
7. Cool in the tin for 10 minutes, and then turn out onto a wire rack.
Icing
8. Mix the butter with the cream cheese.
9. Add the icing sugar and the vanilla essence and beat well with a spatula.
10. Cut the cooled cake into two layers, so you have a separate top and bottom layer.
11. Spread one-third of the icing onto the bottom layer and place the second layer on top. Press gently.
12. Spread remaining icing on the top and the sides.
13. Sprinkle with nuts and transfer onto serving platter.
