Step-by-Step Cakes by DK Publishing

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1 Preheat the oven to 350°F (180°C). Bake the

walnuts for 5 minutes, until lightly browned.

4 Using an electric hand mixer, beat the oil

mixture until it appears lighter and thickened.

7 By now, the walnuts should be cool. Coarsely

chop them, leaving some large pieces.

2 Put the nuts into a clean kitchen towel and

rub them to remove excess skin.

5 Squeeze the grated carrot very well in

a clean kitchen towel to remove excess liquid.

8 Add the walnuts to the mixture, along with

the raisins, and gently fold them in.

3 Pour the oil and eggs into a large bowl,

add the vanilla, and pour in the sugar.

6 Gently fold the carrot into the cake batter,

ensuring it is evenly blended throughout.

9 Sift over the two types of flour and baking

powder, then add in any bran left in the sieve.

Carrot Cake

For a more luxurious cake, double the frosting, slice the cake in two, and fill the middle as well.

Special equipment

9in (22cm) round springform

cake pan

zester

SERVES

8–10

20

MINS

45

MINS

UP TO

8 WEEKS

Ingredients

1 cup (4oz) walnuts

(^3) ⁄ 4 cup sunflower or vegetable oil,
plus extra for greasing
3 large eggs
1 tsp pure vanilla extract
11 ⁄ 4 cup light brown sugar
2 cups packed, coarsely grated
carrots (about 3 small carrots)
(^2) ⁄ 3 cup (3oz) golden raisins
11 ⁄ 2 cups all-purpose flour, plus extra
for dusting
(^1) ⁄ 2 cup whole wheat flour
2 tsp baking powder
(^1) ⁄ 2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
about^1 ⁄ 4 tsp finely grated nutmeg
finely grated zest of 1 orange
For the cream cheese frosting
4 tbsp unsalted butter, softened
(^1) ⁄ 3 cup cream cheese, room temp
(^1) ⁄ 2 tsp pure vanilla extract
11 ⁄ 2 cups confectioner’s sugar
finely grated zest of^1 ⁄ 2 an orange