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.

Ingredients

100g Self-raising wholemeal flour
100g butter
100g soft brown sugar
2 eggs
100g carrots
2 handfuls of raisins (soaked in orange juice for half hour, minimum)
50g ground almonds
100g walnuts
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.

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3 responses to Carrot cake with that Mother’s Garden difference

  1. jean rafferty

    Hello Everyone
    I will be making this next week so will let you know how I get on
    We are walnut picking too, hard work but it’s worth it

    Have a great week and keep writing I do enjoy your adventures
    Bye from Italy
    p.s keep the recipes coming are you going to write a recipe book????

  2. Martin Kirby Post Author

    Yes, we are thinking about a recipe book……quite when who knows.
    The Mother’s Garden Cookbook, by Maggie Whitman and friends.
    Hope all is well with you in Italy.

  3. Mark Fowler

    I will also be trying this on to it looks great! Ialso second the Italians suggestion for a cookbook but using only Catalan regional dishes. Our finca is about 20 miles south of you overlooking the delta of the Ebro and we have enjoyed reading both your books and blog over the last few years , many thanks

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