Carrot and Walnut Cake with
Angie Coburn, Director of The Marvellous Tea and
Dance Company
My favourite cake has to be the humble carrot &
walnut cake. After trying several recipes, some too
sloppy, some too dry, some too greasy, I decided it
was time to get confident in the kitchen & create my
very own. I used all the same ingredients as a basic
carrot cake but got experimental with weights and
measures. So here is my MARVELLOUS carrot cake
recipe!
You Will Need:
250 mls of sunflower oil
300 grams of soft brown sugar
3 free range eggs
200 grams SR flour
250 grams of grated carrot
One table spoon of mixed spice.
Handful of broken nuts
Whipped double cream
Philadelphia cream cheese
Icing sugar
Method
In your food mixer whip together the soft brown sugar
& oil.
Add the eggs and whip again.
Next add the flour mixed spice salt and flour & mix
again.
Pour the mix into a tray 20cm x 27cm , sprinkle the nuts
on top.
Bake at 180 for around 40 mins. The cake should be
golden brown.Press the top of the cake lightly with a
finger - if it springs back its ready!
Pastels, Pearls and
Pretty Patterns
vintage tea party
Lilac Jumper - Leeds Kilo Sale, £3.75
Wool Check Skirt - Leeds Kilo Sale, £3.75
Brown Bow Pumps - eBay, 99p
Pearl Braclets and Alice Band - Primark, £1
each
Also spotted at Judy’s
Affordable fairs...
For the filling I am leaving it to you to decide on weights
and measures. I am not being cruel, its dead easy !
Some like it sweet, some like it creamy, some like it
cheesy. You need to whip double cream until stiff, fold
in cream cheese & sieved icing sugar and keep tasting
it. It wont go wrong I promise, just don’t over mix it.
You can chop cake in half and sandwich with creamy
filling or just spread on the top. It’s up to you!
Visit The Marvellous Tea Dance Company here
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