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    Home » Recipes

    16th November 2021 Desserts and Baking

    Home » Recipes

    Carrot and Walnut Cake

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    This Carrot and Walnut Cake is flavoured with the most delicious, warming and aromatic Chai spices.  It is flavour packed, moist and simple to make.

    Carrot and Walnut Cake with cheese frosting and chopped walnuts on top on a wooden board

    Carrot and Walnut Cake

    I was tempted to pretend that this cake wasn't moist so that I could avoid the inevitable groans that come with the use of that word..

    I know that the wonderful Nigella  often uses the word 'damp' for cakes like this..

    but when you have lived in student accommodation, the word damp comes with vivid memories of grotesque scenes that should never be allowed to go anywhere near cake.

    Especially one as joyful as this.

    So MOIST it is..

    This is a divine Cake as all Carrot Cakes are and it is full of all the deliciousness and warmth of Chai.

    Ingredient in Chai Carrot Cake/Carrot and Walnut Cake

    To make this incredible Cake, you’ll need:

    Vegetable oil -  Oil adds moisture to the cake that makes it divine.

    Eggs -  Eggs help the cake to rise and also helps to combine the ingredients.

    Sugar - Granulated, Caster or Light Brown Sugar.

    Flour - for structure!

    Baking powder and Bicarb of Soda -  These help the cake to rise.

    Ground Cinnamon, Cardamom, Clove, Nutmeg, Ginger : Add warmth.

    Salt - Brings the flavours together.

    Grated carrots - These are grated and lend a natural sweetness.

    Chopped walnuts -  These add texture.

    For the Cream Cheese Icing

    Butter and Cream Cheese - For a creamy, slightly salty hit to balance out the sweetness.

    Icing Sugar - Adds sweetness but also makes the Cream Cheese velvety.

    Lemon - To balance out the flavours.

    Corn Flour - To thicken it all up.

    Chai Spices - Cinnamon, Ginger and Cardamom to add more warmth.

    How to make Carrot and Walnut Cake

    Preheat the oven to 180 C/Gas Mark 4.

    Line the bottom of 2 x 18cm round cake tins with baking paper.

    Sieve the dry ingredients and set aside.

    Sieved dry ingredients in bowl

    Whisk the Eggs and Oil together in a stand mixer or by hand until they have come together.

    Eggs and oil whisked together in bowl

    Add the dry ingredients to the wet ingredients.

    Dry ingredients added to wet ingredients in bowl

    Stir in the Carrots and Walnuts.

    Carrots and Walnuts added to bowl

    Pour the batter into the two prepared tins.

    Carrot cake batter in lined tin

    Bake for 50 mins - 1 hour 10 minutes. This may take longer.

    Remove from the oven. Allow to cool for 10 minutes. Remove cakes to a wired cooling rack.

    Let the cake cool fully before adding icing.

    To make the icing - Beat Butter until soft. Add Cream Cheese and beat till soft. Sieve over the Icing Sugar, add the Corn Flour, Zest and Spices and beat together until smooth and combined.

    To assemble - Place one of the cakes on a plate/board.

    Spread 1/2 of the icing on top.

    Place the second cake on top of the first with the flat bottom facing up. Sprinkle over walnuts.

    Tips to make the BEST Carrot and Walnut Cake

    If possible, grate the carrots yourself. It is tempting to buy grated carrots but the results are better with fresh carrots.

    You can do this in a blender or use a box grater or course microplane to shred the carrots to a course texture.

    VARIATIONS

    Self Raising Flour

    You can absolutely use SRF in place of Plain Flour here. If you do, omit the Baking Powder.

    Oil

    You can use a light Olive Oil or any flavourless Oil here. 

    Walnuts

    You can quickly pre toast the Walnuts in a dry pan beforehand.

    Spices

    I love Chai spices and use the quantities I like. Feel free to add more or less of each spice. A little Black Pepper works well too.

    How to store Chai Carrot Cake

    The cake can be made up to 2 days ahead. Wrap in a layer of cling film and keep in an airtight container, ice before serving.

    The Icing can be made a day ahead and stored in an airtight container in the fridge.

    Remove from the fridge and leave at room temperature until soft enough to spread.

    Store leftovers in an airtight container in a cool place for up to 5 days.

    How to Freeze

    Wrap un iced cake in 2 layers of cling film and 1 layer of foil for up to 3 months.

    To defrost, unwrap and place on a wire rack at room temperature for 4-5 hours. Top with icing before serving.

    More Delicious Cake Recipes:

    Apple Streusel Cake

    Saffron Milk Cake

    Orange Polenta Cake

    Fudgy Chocolate Cake

    **if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira

    Carrot and Walnut Cake with cheese frosting and chopped walnuts on top on a wooden board
    5 from 1 vote
    Print

    Carrot and Walnut Cake

    This Carrot and Walnut Cake is flavoured with the most delicious, warming and aromatic Chai spices.  It is flavour packed, moist and simple to make.

    Course Baking, Baking/Dessert
    Cuisine American
    Keyword Carrot and Walnut Cake, Chai Carrot Cake
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8
    Calories 513 kcal
    Author Safira

    Ingredients

    Carrot Cake

    • 3 Eggs
    • 210 g Vegetable Oil
    • 240 g Plain Flour
    • 250 g Light Brown Sugar
    • ½ tsp Bicarbonate of Soda
    • 2 tsp Baking Powder
    • 2 tsp Ground Cinnamon
    • 1 ½ tsp Ground Ginger
    • 1 ½ tsp Ground Cardamom
    • ½ tsp Ground Clove
    • ½ tsp Ground Nutmeg
    • 270 g Carrots Peeled and coarsely grated
    • 120 g Walnuts Chopped

    Cream Cheese Icing

    • 60 g Butter At room temperature
    • 200 g Cream Cheese At room temperature
    • 120 g Icicng Sugar
    • 1 tbsp Corn Flour
    • ⅔ tsp Ground Cinnamon
    • ½ tsp Ground Cardamom
    • ½ Lemon Zest only

    Topping

    • Handful Walnuts chopped

    Instructions

    1. Preheat the oven to 180 C/Gas Mark 4.

    2. Line the bottom of 2 x 18cm round cake tins with baking paper.

    3. Whisk the Eggs and Oil together in a stand mixer or by hand until they have come together.

    4. Seive over the Plain Flour and add the Sugar, Bicarbonate of Soda Baking Powder, Cinnamon, Ginger, Cardamom, Clove and Nutmeg.

    5. Stir in the Carrots and Walnuts.

    6. Pour the batter into the two prepared tins.

    7. Bake for 50 minutes to 1 hour 10 minutes. This may take longer. Check every 5 minutes from the 50 minute mark with a skewer. If there is any wet batter, place back into the oven.

    8. Remove from the oven. Allow to cool for 10 minutes. Remove cakes to a wired cooling rack.

    9. To make the icing - Beat Butter until soft. Add Cream Cheese and beat till soft. Sieve over the Icing Sugar, add the Corn Flour, Zest and Spices and beat together until smooth and combined.

    10. To assemble - Place one of the cakes on a plate/board.

    11. Let the cake cool fully before adding icing.

    12. Spread 1/2 of the icing on top.

    13. Place the second cake on top of the first with the flat bottom facing up. Sprinkle over walnuts. 

    Recipe Notes

    Tips to make the BEST Carrot and Walnut Cake

    If possible, grate the carrots yourself. It is tempting to buy grated carrots but the results are better with fresh carrots.

    You can do this in a blender or use a box grater or course microplane to shred the carrots to a course texture.

    VARIATIONS

    Self Raising Flour

    You can absolutely use SRF in place of Plain Flour here. If you do, omit the Baking Powder.

    Oil

    You can use a light Olive Oil or any flavourless Oil here. 

    Walnuts

    You can quickly pre toast the Walnuts in a dry pan beforehand.

    Spices

    I love Chai spices and use the quantities I like. Feel free to add more or less of each spice. A little Black Pepper works well too.

    How to store Chai Carrot Cake

    The cake can be made up to 2 days ahead. Wrap in a layer of cling film and keep in an airtight container, ice before serving.

    The Icing can be made a day ahead and stored in an airtight container in the fridge.

    Remove from the fridge and leave at room temperature until soft enough to spread.

    Store leftovers in an airtight container in a cool place for up to 5 days.

    How to Freeze

    Wrap un iced cake in 2 layers of cling film and 1 layer of foil for up to 3 months.

    To defrost, unwrap and place on a wire rack at room temperature for 4-5 hours. Top with icing before serving.

     

    Nutrition Facts
    Carrot and Walnut Cake
    Amount Per Serving
    Calories 513 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 10g63%
    Trans Fat 1g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 6g
    Cholesterol 123mg41%
    Sodium 364mg16%
    Potassium 339mg10%
    Carbohydrates 63g21%
    Fiber 4g17%
    Sugar 34g38%
    Protein 10g20%
    Vitamin A 6256IU125%
    Vitamin C 6mg7%
    Calcium 165mg17%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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