Carrot & Nut Cake Recipe at MyDish

Carrot & Nut Cake

5 stars based on 2 reviews Rate this Recipe

Method

  • 1. Pre-heat the oven to 180C/Gas 4.

  • 2. Grease and line a 9" spring release tin.

  • 3. Boil the grated carrots to soften and drain thoroughly in a sieve.

  • 4. Whisk the egg yolks and sugar until frothy.

  • 5. Stir in the carrots, chopped apricots, 3/4 of the brazil nuts and hazelnuts, 30g of the sunflower seeds and the orange juice and rind.

  • 6. Sift together the whlemeal flour, baking powder and cinnamon and stir into the carrot mixture, a spoonful at a time.

  • 7. Pour the mixture into the tin and bake for 40 mins.

  • 8. Sprinkle over all remaining nuts and seeds and bake for a further 30 mins until firm.

  • 9. Leave in the tin for 10 mins and then cool on a wire rack.

  • Wrap in greaseproof paper and store for 2 days to allow the flavours to mature.
  • Add a cream cheese frosting if you like!

    • Comments Add your comment

    Ingredients

    • 250g carrots. grated
    • 4 Eggs Separated
    • 200g Light Soft Brown Sugar
    • 110g ready to eat dried apricots
    • 110g Brazil nuts, roughly chopped
    • 110g Hazelnuts, roughly chopped
    • 40g sunflower seeds
    • 1 tbsp orange juice
    • 1 Orange Rind. Grated
    • 110g wholemeal flour
    • 1 tsp baking powder
    • 1 tsp gound cinnamon

    By Views 14386  Added Mon Jun 20 2011


    Full of yummy ingredients, this is a surefire winner - you can make a cream cheese frosting if you like, lime juice & zest is a nice ingredient