Carrot, walnut, olive oil cake 

9B910333-B553-4892-94A5-8E7275A3426E.heic
  • 675g grated carrot

  • 465g self raising flour 

  • 450g soft brown sugar 

  • 5 eggs 

  • 360ml olive oil 

  • 340g greek yoghurt 

  • 200g walnut pieces 

  • 1 tsp salt 

  • 2 tsp Cinnamon 

  • 1 tsp baking soda 

preheat the oven to 170 celsius, in a kitchen mixer with a whisk attachment, or with electric beater, whisk the eggs and sugar together until light and fluffy, about 5 mins, with the mixer still going slowly drizzle in the olive oil little by little, add the yogurt and mix to combine 

Now add the carrot, followed by the dry ingredients mixing by hand with a wooden spoon, to combine, careful not to over  work the mixture, divide into 3 greased 20 cm spring form tins, bake in the middle of the oven for 30 minutes until a skewer comes out clean, cool on wire rack before placing in the fridge to cool before icing 

C2CA71C2-6117-4541-BD84-12B3CA6BE4FA.heic

Icing and building the cake 

  • 500g of cream cheese 

  • 100g soft butter 

  • 200g icing sugar 

  • 3 lemons juice and zest

  • 300g walnut pieces 

Take the cream cheese out of the fridge for about 30 minutes before making, with a kitchen mixer, or electric beater, whisk the cream cheese and butter together, now add the icing sugar and lemon, whisk together for about 3 minutes until smooth.  Ice between each layer placing the cake back into the fridge for 5 minutes between layers, when fully built press the walnut pieces into the sides of the cake ​