© Copyright 2019. Eat Unique. All Rights Reserved · 2019. 10. 3. · Carrot & Walnut Cake You...

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© Copyright 2019. Eat Unique. All Rights Reserved Carrot & Walnut Cake You will need... Ingredients 200g wholegrain spelt flour 2 tsp baking powder 1 tsp bicarbonate of soda 200g unrefined light muscovado sugar 1 1/2 tsp cinnamon 1 1/2 ground ginger 1/2 tsp ground nutmeg 1/2 mixed spice Grated zest of 1 orange 100g walnut pieces, crushed 100g sultanas 3 large free range eggs at room temperature, lightly beaten 1 tsp good quality vanilla extract 150ml cold pressed rapeseed oil 250g unpeeled grated carrots (2 large carrots) Topping & Filling 180g low fat cream cheese 180g unrefined golden icing sugar (sifted) 1 tsp good quality vanilla extract Grated zest of 1 orange

Transcript of © Copyright 2019. Eat Unique. All Rights Reserved · 2019. 10. 3. · Carrot & Walnut Cake You...

Page 1: © Copyright 2019. Eat Unique. All Rights Reserved · 2019. 10. 3. · Carrot & Walnut Cake You will need... Ingredients 200g wholegrain spelt flour 2 tsp baking powder 1 tsp bicarbonate

© Copyright 2019. Eat Unique. All Rights Reserved

Carrot & Walnut Cake

You will need...

Ingredients 200g wholegrain spelt flour

2 tsp baking powder 1 tsp bicarbonate of soda

200g unrefined light muscovado sugar 1 1/2 tsp cinnamon 1 1/2 ground ginger

1/2 tsp ground nutmeg 1/2 mixed spice

Grated zest of 1 orange 100g walnut pieces, crushed

100g sultanas 3 large free range eggs at room temperature, lightly beaten

1 tsp good quality vanilla extract 150ml cold pressed rapeseed oil

250g unpeeled grated carrots (2 large carrots)

Topping & Filling 180g low fat cream cheese

180g unrefined golden icing sugar (sifted) 1 tsp good quality vanilla extract

Grated zest of 1 orange

Page 2: © Copyright 2019. Eat Unique. All Rights Reserved · 2019. 10. 3. · Carrot & Walnut Cake You will need... Ingredients 200g wholegrain spelt flour 2 tsp baking powder 1 tsp bicarbonate

© Copyright 2019. Eat Unique. All Rights Reserved

Equipment 2 x 20.5cm cake tins lined with non stick baking paper & greased at the sidess

To make... Makes 10-12 slices

1. Preheat oven to 180/160(fan). Place the flour, baking powder, bicarbonate of soda, sugar &spices in a bowl and mix to combine. Add the grated orange zest, crushed walnuts, sultanas

and the beaten eggs, vanilla extract, rapeseed oil and grated carrots 2. Mix to combine thoroughly and pour into your tins, trying to make them as even as possible

3. Bake in your pre-heated oven for 45-50 mins or until a cake tester or knife inserted comes out clean

4. Leave to cool completely in the tin 5. In a separate bowl scrape out the cream cheese, then add the sifted icing sugar and very

slowly add the vanilla extract and orange juice as you don’t want the mixture too wet as it needs to sit in the middle and on top of the cake. Finally stir in the orange zest. Place in the

fridge while the cake is cooling 6. Once the cakes have cooled, spoon half the mixture on top of one of the cakes and then put

the other cake on top and finish off with the rest of the icing 7. Decorate with orange zest and/or edible flowers

This cake will keep nice and fresh in an air-tight container for 5 days

Nutritional Info Per Serving

188g kcal | 12g fat | 4.8g saturates | 15g carbs | 6.7g sugars | 3.5g fibre | 3.4g protein | 0.02g salt

LOW CAL | POTASSIUM | CHLORIDE | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER | MANGANESE | VITAMIN A | VITAMIN E | THIAMIN | VITAMIN B | FOLATES | VITAMIN C