The Food Workshops | Recipes | Carrot Cake

For the carrot cake:

170g plain flour (this also works with gluten free flour)

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

3 egg yolks

3 egg whites

2ml of sunflower oil

150g golden caster sugar

75g light muscovado sugar

50g walnuts broken up

50g grated hazel-nuts

150g grated carrots


For the icing:

100g cream cheese

40g unsalted butter

20g icing sugar

A few toasted pecan or walnuts to decorate



Preheat oven to 170 degrees C

Line a 20 cm spring form tin with baking parchment.

Put the sunflower oil and the sugars in a bowl and using a hand held electric mixer whisk for 2 minutes, until well blended. Lower the speed and add the egg yolks.

When they are well mixed, add the walnuts, grated hazelnuts and grated carrots, after that add the sifted flour and spices and baking powders.

In a clean, dry bowl whisk the egg-whites and a pinch of salt until peaks form. Swiftly and keeping a light touch, fold in the egg whites in 2-3 lots.

Pour the mixture into the prepared tin and bake in the pre-heated oven for 50 - 60 minutes.

When the cake is ready, a skewer inserted into the middle should come out clean. Fan ovens may take less time. If the cake browns on top too quickly before it is done, cover it with foil and continue to cook. If you are using an AGA use the baking oven. When the cake is ready, remove it from the oven and let the cake cool in the tin.

When it's cool you can ice it. To make the icing, put the ingredients in the blender or whisk by hand, then spread it over the cake. Use a fork to make patterns and decorate with a few toasted pecans or walnuts if you wish.

Delicious served cold or at room temperature.