This carefully honed recipe is deliciously light, fluffy and moist. Combining our beautiful oils and flours gives this cake a delightful walnut flavour that is complemented by the orange and spices. There wasn't a crumb left when we tested this at our team meeting! thumbs up all round!
Makes: 2 x 9’ spring form or 2 x loaf tin
You'll Need
Cake
- 90g Artisan Mills Walnut Flour (1/2 cup)
- 160g plain or GF flour (1 ½ cup)
- ½ tsp salt
- 3 tsp Baking Soda
- 1 ½ tsp cinnamon
- 1/2 tsp nutmeg
- 300g grated carrot (3 cups)
- 100g chopped nuts
- ½ cup Artisan Mills Walnut Oil
- ¾ cup Artisan Mills Sunflour oil
- 4 large eggs
- 1 tsp vanilla essence
- 200g raw sugar (1 cup)
- 200g brown sugar (1 cup lightly packed)
- 1 orange, peel finely grated
Icing
- 150g Cream Cheese at room
- 300g Icing Sugar
- 2 Tbs Artisan Mills Walnut Oil
- 2 Tbs Orange Juice
Method:
- Sieve dry ingredients into a medium sized bowl. Mix well
- In separate large bowl, whisk oils, sugars, vanilla essence. Whisk in eggs 1 at a time
- Add dry ingredients to wet ingredients. Using a slotted spoon fold together until just combined.
- Add grated carrot, finely grated orange rind and chopped nuts. Fold into mixture until just combined.
- Allow mixture to rest for 10 minutes
- Preheat oven to 180°C (160°C for fan forced oven)
- Grease and line your 2 cake tins. If using loaf tins, allow baking paper to extend up the 2 long side of your tins. This will allow you to easily remove them from the tins
- Once rested, pour mixture into 2 cake tins
- Bake for 60-65 minutes. Cake is ready when inserted skewer comes out clean.
- Allow cake to cool in cake tin for 10 minutes.
- Remove the cakes from the tins and place them on a wire rack to cool.
- If desired, ice cakes when cool and add some crushed nuts and orange peel to garnish