I love a good carrot cake, but sometimes they can be a little tricky or time consuming to make. They generally take 50 minutes to cook in the oven most carrot cakes. If you don’t like waiting that long or are looking for something different to try and taste than this is the recipe for you. I found this recipe in the Coles magazine, the free one you can grab when you are paying. I love this recipe because it is fast and really easy to throw all together in the afternoon. Now I know I said that carrot cakes take 50 minutes to cook, well do does this one, the difference however is the steps and time it takes to get it into the oven, it is a very simple recipe. Here is what you need:
140 g dates (pitted), chopped coarsely
125 ml vegetable oil
300 g self-raising sugar
220 g brown sugar
1 ½ cups carrots, coarsely grated (about 3 large carrots)
50 g walnuts, chopped
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Preheat your oven to 180 degrees
Grease and line a long loaf pan with baking paper, leaving the long sides to hang (10cm x 20cm)
Combine chopped dates, eggs and oil into a bowl and whisk together
In another bowl, combine the self-rising flour, brown sugar, grated carrots, chopped walnuts, cinnamon and nutmeg together
Once combined nicely, pour in the date, egg and oil mixture into the dry mixture and bring together
Once combined, pour out into greased tin and place into preheated over
Bake for 50 minutes or until the skewer test is passed (place skewer into the middle fo the cake and if it comes out clean it is ready)
Leave the loaf in the tin for 10 minutes to cool before turning it out onto a wire rack to cool completely.
Note: there is an icing element to this loaf that I will add but know that I have not made the icing mixture as I had the loaf as is without.
250g cream cheese, softened
80g icing sugar mixture
Use and electric mixer to beat the cream cheese and butter until it is smooth.
Add the icing sugar and beat until well combined
Spread mixture over cooled, cold loaf
I made this cake last week and I loved it. I didn’t chop my dates or walnuts enough so I had big chunks of them throughout my loaf. This cake is simple to make with only a handful of steps before you throw it into the oven. Your house will smell amazing as it is cool, trust me. If you don’t like dates, or walnuts, then you can leave either/or of them out and I don’t think it will alter the recipe.
Once it is cooled, I suggest putting it into a container that doesn’t suffocate the loaf as it might sweat a little bit. I should keep for a week or more and serves about 12 people if you want to be generous.
I hope you enjoy the recipe and the loaf and let me know if you have a go at making it.
Just made a date, walnut and carrot loaf. It is still in the oven and it smells so good so far. I can’t wait to take it out and have a slice. It is meant to have a cream cheese frosting, but I think I’m going to skip that this time. I know I know how can you skip the cream cheese frosting? But I didn’t take it out early enough for it to be room temperature.
I haven’t posted anything for #cookingwednesdays for a while. I have baked a few things, like a Strawberry Chocolate Gateau Cake for my mothers birthday, vanilla cupcakes, and I even made some donuts for the first time ever with the help of my gorgeous cousins. Not only that a few weeks ago I made a rainbow cheesecake. It looked cool and tasted even better.
If you want to have a look at what I have been making check out my personal instagram @gules93
I’ll post a photo of my loaf once it is out of the oven. Let me know if you would like a copy of this easy to make loaf recipe and I’ll type it up.
I love them all, they are all so special and different and I want them all. Well actually I want the Matilda one, and the Twilight one (mum, dad, friends if you are looking, reading just a little hint for you all).
How good does the Pride and Prejudice one look and professional The Hunger Games one look?
I want to eat them all, actually I do wonder what flavor they are inside.
My mother just made a Walnut and Carrot cake. It looks amazing and I am about to make the cream cheese icing to top the cake. The recipe also calls for a candied walnut topping. Mum gave me the responsibility, even though I have never even attempted to do such a technique in the kitchen, but my mother like to throw me in the deep end for a lot of situation to allow me to kick and scream and conquer and learn. Suffice it to say, I candied my first ever batch of walnuts and I can’t wait to taste them with the cake.
100 g walnuts (halved)
¼ cup maple syrup
1 tbsp. butter
¼ tsp ground cardamom
Line a baking tray with baking paper and set it aside
Heat a small non-stick fry pan over a medium heat
Add in all the ingredients
Allow all of the ingredients to melt (not the walnuts) and stir for about 5 minutes until the walnuts are coated and syrup is thick
Pour onto the line baking tray
Separate the nuts and let cool
Note: These candied walnuts are going onto of the Carrot and Walnut Cake that is written in the April 2016 edition of Woolworth’s Fresh Magazine.
I will take a photo and show you all what that cake looks like in the end. And will write up the recipe for the cake shorty. I’ll let you know what I post it.