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It is really very sad to see Clitheroe town centre so quiet and all the shops closed up, but if I try to find a positive it has given me some spare time to spend on my other love in life which is baking and cooking.
The 4th of April is International Carrot Day, many of us didn’t even know this existed, well it does, and it is today so i thought it only fitting to make a Carrot and Walnut cake to celebrate these versatile little vegetables.
It is super moist especially if you store it for a couple of days after baking as it attracts moisture and just gets better, once you have decorated it with the icing, which has cream cheese in it, you need to eat it in 2 or 3 days and store it in the fridge but pull it out a couple of hours before eating as it extra special if you eat it at room temperature.
Really Easy Carrot and Walnut Cake Recipe
Auds tip: This is a nice moist cake and keeps well too and it freezes well (undecorated is best for freezing), but once you have decorated it with the icing it is best eaten within a few days.
If you don’t fancy the cream cheese icing you can decorate with plain buttercream instead.
(tsp = level teaspoon, floz = fluid ounces)
170g Plain Flour
1 tsp Cinnamon
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 tsp Salt
280g Carrot (peeled and ends removed)
6 floz Vegetable or Corn Oil
170g Castor Sugar
100g Walnut Pieces + extra for decoration
170g Cream cheese
100g Icing sugar (sieved)
50g Margarine or butter
Enjoy. Perfect with a cup of tea 🙂