Carrot & Walnut Cake Recipe
This Carrot and Walnut Cake is moist, spiced to perfection, and topped with a creamy yoghurt icing that makes every bite irresistible.
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Ingredients
Cake
1/2 cup Margarine
1/4 cup Cooking Oil
1 1/2 cups Caster Sugar
2 tbls Water
2 cups Flour
2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Salt
4 Eggs
1 tsp Vanilla Essence
4/5 cup Walnuts chopped
2 cups Carrots grated
Icing
2 tbls Margarine
1 tbls Plain Yoghurt
1 cup Icing
Instructions
- Cake: Preheat your oven to 180°C. In a mixing bowl, cream together 1/2 cup margarine, 1/4 cup cooking oil, 1 1/2 cups caster sugar, and 2 tbsp water until smooth.
- Add 4 eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla essence.
- In a separate bowl, sift together 2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Fold in 4/5 cup chopped walnuts and 2 cups grated carrots.
- Pour the batter into a greased loaf tin and bake for 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely before icing.
- Icing: Cream 2 tbsp margarine with 1 tbsp plain yoghurt until smooth.
- Gradually add 1 cup icing sugar, mixing until thick and creamy.
- Spread icing evenly over the cooled cake and serve.
Hints & Tips
- Use fresh carrots – Freshly grated carrots add moisture and sweetness to the cake.
- Do not overmix – Overmixing can make the cake dense instead of light and fluffy.
- Check early – Start checking the cake at the 1-hour mark as ovens can vary.
- Add spice – For a deeper flavour, add a pinch of nutmeg or ginger to the batter.
- Chill before serving – Let the iced cake sit in the fridge for at least 30 minutes so the icing sets nicely.
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