Spiced carrot cake with walnuts

Makes 2 cakes

Unfortunately, even the most gluttonous consumption of carrots will not make your vision sharper than it would otherwise have been.

  • 200g walnuts
  • 4 eggs
  • 350g caster sugar
  • 2 cups plain flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 400g carrots, peeled and grated
  • 100g apple sauce
  • 200ml vegetable oil

1 Preheat oven to 180°C. Toast walnut for 3 minutes until aromatic.

2 Whisk the eggs and sugar in a electric mixer on high speed for 4 minutes, until frothy and firm. Meanwhile, sift the flour, soda, powder and spices together, then fold in gently. Fold in the carrot, apple sauce and oil.

3 Pour into 2 greased 1.5L loaf pans and bake for 30-35 minutes, or until firm to touch. Cool on a wire rack before slicing.

Professional Tip: Let the mixture sit in the tins for 15 minutes prior to baking for a lighter and more evenly cooked cake.