This spiced carrot loaf cake with walnuts is deliciously moist and simple to make! Featuring nutmeg, cinnamon and ginger, this cake is one of my favourites to bake.
200gramsgrated carrot(approximately 2 medium carrots)
50gramschopped walnuts
1teaspoonground cinnamon
0.5teaspoonground nutmeg
0.5teaspoonground mixed spice
0.5teaspoonground ginger
Instructions
Preheat the oven to 175ºC. Grease a 2lb loaf tin and line with greaseproof paper.
In the mixing bowl of a stand mixer (or large bowl, if you don't have a stand mixer), cream together the Stork and sugar until light and fluffy.
Crack the eggs in another bowl or jug and add them to the mix, one by one. Mix until well incorporated.
Add the flour, ginger, cinnamon, nutmeg and mixed spice and mix until just incorporated - don't overmix.
Fold in the carrots and chopped walnuts.
Bake the cake for 45-50 minutes, checking after 35 minutes to make sure it's not too brown on top. If it starts to brown too much, pop some foil over the top of it to protect it. You'll know when the cake is cooked as a skewer will come out clean.As every oven is different, baking times can vary.
When the cake is cooked, remove from the oven and leave to cool in its tin for 5-10 minutes. Turn out from the tin and leave to cool completely on a wire rack.
While the cake is cooling, make the buttercream.
In the bowl of your stand mixer (or a large bowl if you want to use a hand mixer) put the butter and icing sugar. Mix on a slow speed to start with (otherwise you'll end up with a cloud of icing sugar everywhere) then gradually increase the speed until it's all mixed together.
Using a palette knife, spread the buttercream over the top of the cake and sprinkle a few extra lemon zest bits on.