Carrot Cake

Last Saturday was kind of cold and rainy, such lovely weather, and it called for a comforting carrot cake. My mum has a fantastic recipe but I decided to try something new…. Which was a success! A lighter cake than I’m used to in a carrot cake but still lovely. Add or omit the nuts as desired.



80g pecans or walnuts

3 eggs

160g raw sugar

280g grated carrots

150g flour

80g almond meal

2 tsp cinnamon

2 tsp baking powder

1 tsp vanilla extract



Preheat oven to 180˚C and line 2 tins with baking paper

Whisk the eggs and sugar until fluffy

IMG_1643Add the carrots followed by the flour, almond meal, cinnamon, baking powder and vanilla.

Pour into prepared tins and scatter the nuts over, so they just sink into the mix.

Bake for 40mins -1 hour



35g butter

200g icing sugar

50g cream cheese


Whisk the butter until light and fluffy

Add 100g of the icing sugar and beat to a paste

Add the rest of the icing sugar and the cream cheese, whisk until fluffy




Coffee and Walnut Cake


Something about the combination of coffee and walnut makes me long for winter nights spent in front of a warm fire, sipping tea and reading an old book, or coming inside from the blustery icy wind and meeting the rich aroma of fresh coffee matched with a newly baked cake. Or maybe my longing for winter is just getting the better of me. With my romantic mindset, the Coffee and Walnut Courage cake in Harry Eastwood’s Red Velvet and Chocolate Heartache just begged to be made, and my goodness, the only fault in the result is that it is in fact still summer, and I can’t come in after running with the wind over the moors to this cake. Hmm, i think I need to step out of Bronte world.

The cake, is delicious, moist, but dense, and not too sweet. The walnuts do the talking, gently keeping the coffee icing in check. It may seem like an effort to blitz walnuts and grate carrot, but trust me, its worth it.


Ingredients: Cake

200g flour

120g blitzed walnuts

3 eggs

160 raw/brown sugar

250g peeled and finely grated carrots

2tsp baking powder

125ml coffee (espresso shots or essence)



Ingredients: Icing

50g cold butter

250g icing sugar

75g cream cheese

3tsp coffee essence

Method: Cake

Preheat oven to 180˚C. Line bases of either 2 18cm round tins or 2 small loaf tins

Combine flour, baking powder and walnuts

Beat eggs and sugar until pale (3mins)


Add grated carrot followed by flour mix and beat until combined

Add the coffee and mix

Pour into tins and bake for 30mins


Method: Icing

Whisk the butter until pale and fluffy

Add half the icing sugar and whisk.

Add the cream cheese, coffee and remaining icing sugar and whisk


Ice cakes as desired when completely cooled.