Carrot and Walnut Cake

Wednesday marks the triumphant return of The Great British Bake Off, and all of us here at British Bakeware can't blooming wait for the return of Mary and Paul to our TV screens. The first week is cake week, so we thought it be fitting if we'd showcase a brilliant cake recipe for you to try at home.

We've chosen to feature this brilliant Carrot and Walnut Cake recipe from the fantastic Tea & Cake Bakehouse. Rosie's blog is crammed full of brill recipes as well as reviews of places she's visited for breakfast and tea. If you're looking for a recipe blog that's a bit different from the norm, the Tea & Cake Bakehouse is perfect for you.

Get in the full swing of The Great British Bake Off by baking this terrific and slightly healthy Carrot and Walnut Cake at home!


  • 225g Unsalted Butter, softened
  • 225g Light Brown Sugar
  • 225g Carrots, peeled and finely grated
  • 4 Eggs
  • 200g Self-Raising Flour
  • 1 tbsp Baking Powder
  • 2 tsp Cinnamon 
  • 1 tsp Nutmeg
  • Pinch of Salt

For the Buttercream:

  • 250g Icing Sugar
  • 100g Unsalted Butter, softened
  • 75g Full-fat Cream Cheese
  • 3 - 4 tbsp Milk
  • Handful of halved Walnuts
  • Pinch of Cinnamon and Nutmeg, to decorate



Step 1 - Preheat your oven to Gas Mark 3/170°C. 

Step 2 - Butter and paper two 20cm loose bottomed cake tins.

Step 3 - Cream together the butter and sugar until pale and fluffy. Mix in the eggs one at a time, mixing well after every addition. Add a little flour if the mixture begins to curdle.

Step 4 - Sift together the flour, baking powder, cinnamon, nutmeg and salt. Add it slowly, until fully mixed.

Step 5 - Add the grated carrots to the cake mixture, mixed thoroughly.

Step 6 - Pour the mixture into your pre-prepared cake tins, and bake for 45-50 mins, or until the cake springs back when touched and a skewer, poked through your cake, come out clean. 

Step 7 - Allow the cake to cool in the tin before turning it out onto a wire rack, to cool completely.

For the Buttercream

Step 1 - Trim your bottom layer cake so it's a flat surface for your top layer.

Step 2 - Mix the icing sugar and butter until just combined, then add the cream cheese. 

Step 3 - Then add the milk in tiny parts to keep the mixture moist. Mix on a high speed until soft and fluffy. 

Step 4 - Divide the mix roughly into thirds. Spoon two thirds on to the top of the bottom cake layer, and spread to approx 5mm from the edge. Then place the top layer on.

Step 5 - Then, spoon the rest of the mix onto the top and spread to the edges. Decorate with walnut halves and a sprinkle a pinch of cinnamon and nutmeg on top.

For the full the recipe, visit Rosie's blog here.


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