Carrot Walnut Cake Recipe | Tate and Lyle Sugars
www.wearetateandlylesugars.com
An adaptation of Ottolenghi's recipe is a light, moist, and sublime cake with rich, citrus icing and crunchy caramelised walnuts.
Ingredients
- 275g Tate & Lyle Light Brown Soft Sugar
- 200ml Sunflower oil
- 1 Large eggs
- 1 Large egg yolk
- 150g Carrots
- 60g Walnuts
- 40g Desiccated coconut
- Half an orange Orange zest
- 165g Plain flour
- Half a teaspoon Baking powder
- Half a teaspoon Bicarbonate soda
- 2 tsp Cinnamon powder
- 1 pinch Salt
- 20g Unsalted butter, softened
- 40g Tate & Lyle Light Brown Soft Sugar
- 75g Roughly chopped walnuts
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