Carrot Cake with Walnuts & Pecans
Delicously moist carrot cake, lightly spiced and studded with nuts.
Ingredients
- 400 g Plain Flour
- 220 g Grated Carrots
- 300 g Caster Sugar
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 1/2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 80 g Chopped Walnuts
- 40 g Chopped Pecans
- 250 ml Oat Milk
- 110 ml Vegetable Oil Any nutrual oil will work
- 3 tsp Vanilla Extract I used paste
- 20 ml Apple Cider Vinegar
Instructions
- Preheat the oven to 180 degrees, Gas mark 5.
- Grease a cake tin with some oil and line the bottom with baking parchment. (Please refer to the notes about using one tin or two)
- In a large bowl mix the flour, sugar, salt and spices together
- Add in the baking powder and soda
- Add the wet ingredients and stir well (apple cider vinegar, milk, vanilla & oil). Make sure there are no dry bits
- Slowly add in the grated carrot and the chopped nuts
- Once all the ingredients have been added to the bowl, pour the mixture into the tin(s)
- Place on the middle shelf of the oven for 30 minutes (please refer to the notes about cooking times depending on how many tins you are using)
- Once cooked, allow the cake to cool in it's tin for at least 10 minutes before turning out and placing on a wire rack to cool
- Decorate as desired and enjoy!
Notes
A note about how many tins to use. If you would like a dual-layered cake I would use two tins and spread the mixture between them. It should take about 30 minutes for them to cook. Check after 30 minutes by inserting a skewer, if it comes out with some batter cook for 5 more minutes and check again. Repeat until cooked!
If like me, you only have one tin, pour it all in but be mindful it will take much longer to cook. It took almost an hour for the cake to fully cook for me but I have a gas oven.
If your cake is taking its time to cook but the top is browning, take some tin foil and put it over the top of the cake while it is in the oven. Like a hat! This will stop the top from browning further and allow the cake to cook.
Nutritional information per slice:
Calories - 383
Fat - 16.4g
Protein - 5g