Description
Ottolenghi-style Carrot & Walnut Cake is a moist, spiced cake enriched with walnuts, coconut, and grated carrot, then topped with a luscious honey-sweetened cream cheese frosting. Light yet rich, it’s an elegant dessert perfect for celebrations or everyday indulgence.
Ingredients
- For the Cake:
- 2 cups plain (all-purpose) flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 whole egg + 1 egg yolk
- 4 egg whites
- 1 cup sunflower oil (or neutral oil)
- 1 cup granulated sugar (caster sugar)
- 1 cup walnuts, chopped
- ½ cup desiccated coconut
- 2 cups grated carrots
- Pinch of salt
- For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, room temperature
- ½ cup unsalted butter, softened
- 1½ cups icing (powdered) sugar
- 2 tbsp liquid honey
- ½ cup chopped walnuts, lightly toasted, for topping
Instructions
- Preheat oven to 170 °C fan / 340 °F. Grease and line a 20 cm (8-inch) springform pan.
- Sift flour, baking powder, bicarbonate of soda, cinnamon, and cloves. Set aside.
- In one bowl, lightly whisk whole egg with egg yolk.
- In a large bowl, beat oil and sugar until combined. Gradually add egg mixture.
- Stir in walnuts, coconut, carrots, and sifted dry ingredients until just combined.
- In a clean bowl, whisk egg whites with a pinch of salt to firm peaks.
- Fold egg whites into the batter in three additions, gently to avoid deflating.
- Pour batter into pan. Bake 60 minutes or until a skewer inserted comes out clean. Cover with foil if top browns too quickly.
- Cool cake completely in pan before removing.
- For frosting: Beat cream cheese until smooth. In a separate bowl, beat butter, icing sugar, and honey until fluffy. Fold into cream cheese.
- Spread frosting over cooled cake. Scatter toasted walnuts on top.
Notes
- Freshly grated carrots provide the best texture and moisture.
- Do not overmix once dry ingredients are added—helps avoid density.
- Folding whipped egg whites gently is key for a light crumb.
- Store frosted cake in fridge; bring to room temperature before serving.
- If making ahead, bake and chill cake unfrosted, then frost on serving day.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
