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Carrot & Walnut Cake

Prep

1 HR

Bake

2 hours

Serves

8

Difficulty

Medium

About

An adaptation of Ottolenghi's recipe is a light, moist, and sublime cake with rich, citrus icing and crunchy caramelised walnuts.

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.

Step 2

Pour the oil into the bowl of an electric mixer, add the Tate & Lyle Light Soft Brown sugar and beat briefly until combined on a medium speed. Reduce the speed down to low, add the egg and the yolk, followed by the carrots, walnuts, coconut and orange zest.

Step 3

Sift together the flour, baking powder, bicarbonate of soda and cinnamon, add to the mixing bowl and briefly mix in just enough to combine, scraping down the sides. Tip into a large bowl, then wash up the mixer bowl, ensuring it is completely dry and clean. Add the whites and salt and whisk until firm peaks form. Using a large metal spoon, carefully and lightly fold in 1 spoonful of the egg white into the cake mixture to loosen it, then add the rest.

Step 4

Pour the mixture into the cake tin and bake on the middle shelf of the oven for 55-65 minutes until golden and risen and a fine skewer comes out clean when inserted into the middle. Cover the cake with the parchment paper after 40 minutes to stop it from overbrowning, no sooner or the paper will stick to the top. Leave the cake to cool completely in its tin then turn out onto a wire rack and peel off the paper. Cut in half.

Step 5

Make the caramelised nuts by melting the butter in a medium-sized non-stick frying pan over a low heat. Add the sugar and stir with a wooden spoon for about 1 minute or until dissolved. Increase the heat to moderate, stop stirring, and cook for about 3 minutes, frequently shaking the pan, until the mixture makes a light coloured caramel. Add the walnuts, stir and tip on to the parchment paper. Separate the nuts and leave to cool and harden.

Step 6

Next, make the icing by beating half the cream cheese, all the butter, sugar, orange zest, and orange and lemon juice together in a bowl until smooth. Add the rest of the cream cheese and beat again until light and fluffy. Sandwich the cakes together with a little of the icing, then cover the top and sides of the cake with the rest and decorate with the walnuts. Lift onto a plate and serve.

Ingredients – 14 items

Serving

1

For the cake

Fairtrade Light Brown Soft

Tate & Lyle Light Brown Soft Sugar

275g
Rapeseed-oil

Sunflower oil

200ml
Eggs

Large eggs

1
Eggs

Large egg yolk

1
Carrots

Carrots

Peeled & coarsely grated to yield 125g

150g
Walnuts

Walnuts

Roughly chopped

60g
Flaked coconut

Desiccated coconut

40g
Orange-zest

Orange zest

Half an orange
Flour

Plain flour

165g
Baking-powder

Baking powder

Half a teaspoon
Baking-soda

Bicarbonate soda

Half a teaspoon
Cinnamon

Cinnamon powder

2 tsp
Salt-table

Salt

1 pinch

For the caramelised walnuts

Butter

Unsalted butter, softened

20g
Fairtrade Light Brown Soft

Tate & Lyle Light Brown Soft Sugar

40g
Walnuts

Roughly chopped walnuts

75g

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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