Moist Carrot Cake with Walnuts

Ingredients

• 350 g Plain Flour
• 200 g ground walnuts
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp fresh or ground ginger
• 0.5 tsp of salt
• 1.25 tsp baking soda
• 1.25 baking powder
• 5 eggs (room temperature)
• 350 g brown sugar or gold caster sugar
• 320 g grated carrots
• 380 ml oil

Instructions

1. 1

   Preheat oven at 160C/320F and line two 7” baking tins with baking paper and grease the tins lightly with butter or oil. Add flour, ground walnuts, ground cinnamon, ground nutmeg, fresh or ground ginger, salt, baking soda and baking powder to a bowl and stir.

2. 2

   Next, beat eggs and sugar in a separate bowl for a couple of minutes. Then slowly pour in the oil and continue to whisk for 2-3 minutes.

3. 3

   Add grated carrots to the egg and sugar mixture and stir well. Then, pour in the flour mix and stir well.

4. 4

   Pour equal amounts of the carrot cake batter into two 7” tins and bake for 25-30 minutes or until done. Check if the carrot cake is done by sticking a skewer into the cake. If the skewer comes out clean then it is done.

5. 5

   Once the sponges are ready, tip them upside down on to a rack and leave them to cool for 1 hour or until cool before decorating with cream cheese frosting.