Carrot cake with that Mother’s Garden difference
Carrot cake with walnuts – so so yummy.
This nutty variation has been enjoyed repeatedly in recent weeks with our hard-earned Mother’s Garden afternoon tea, and made for us by two tremendous farm helpers Natalie Kinsley and Andrei Solomka from Norfolk, England. Among the many farm tasks we are collecting walnuts now and so it makes sense! Delicious.
100g Self-raising wholemeal flour
100g soft brown sugar
2 handfuls of raisins (soaked in orange juice for half hour, minimum)
50g ground almonds
1 teaspoon grated ginger
1 teaspoon ground cinnamon
Preheat the oven to 180 C, 350 F. Grease a 20-cm round cake tin and line it with greaseproof paper.
In a bowl mix 100g of softened butter and 100g of soft brown sugar until fluffy.
Beat in 2 eggs and gradually add the flour to the mixture. Grate 100g of carrots into the mixture. Add the soaked raisins. Add 50g ground almonds. Roughly chop 100g of walnuts and add. Mix well.
Add 1 teaspoon of ground cinnamon and grated ginger into the mixture and stir well.
Spoon into the cake tin and bake for 40-45 minutes. The cake should be golden brown. When cold, top with icing – make this by simply mixing icing sugar with soft cream cheese until sweet to your own taste.