WET WALNUT & CARROT CAKE

My husband always likes to say ‘there is no such thing as bad cake’.  Fifty years ago Mr Kipling took this to a whole new level with his slogan promoting his ‘exceptionally good cakes’.  Of course we are all now very mindful of the fact that we need to watch our sugar intake owing to the part it can play in promoting many of the chronic diseases plaguing today’s society.  However, if we were to live like like saints every day of the year I personally don’t believe that would be good for our mental health.  So, a little of what you like every now and again is good for the soul, which I believe in turn is ultimately good for your health.  And just to clarify, a ‘little of what you like’ is more like a slice of cake a week, not a slice every day!

In my opinion, carrot cake falls into Mr Kipling’s exceedingly good category.  I can walk away from most cakes, but on sight of a slice of carrot cake my willpower starts to tremble a little.  It has that perfect blend of sweetness, spices and delicious gooey moreishness.

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Another food that is worthy of the ‘exceedingly good’ tag are wet walnuts.  At this time of year here in East Anglia, many farms and privately owned houses advertised their ‘wet walnuts for sale’.  It is a true sign that Autumn has arrived and once again rewarded us with these fabulous.  If you haven’t had the pleasure of trying a wet walnut I strongly recommend you do.  Unlike the dried version which can be quite dry and cloying, the fresh wet versions are very delicate and moorish.  Having picked a bag up from our local greengrocer last week they inspired me to create a carrot cake especially for them.

You could of course add the traditional cream icing, using 35g of cream cheese, 35g of butter and 175g of icing sugar, however I’m always quite keen to keep the dairy and sugar content as low as possible.  I hope you enjoy the recipe as much as I did.

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WET WALNUT & CARROT CAKE

Ingredients

  • 2 eggs
  • 150g butter
  • 150g gluten free self-raising flour
  • 150g sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 carrots
  • 6 wet walnuts

METHOD

Heat oven to 160C/140C fan/gas 3. Grease and line a loaf tin with baking parchment. Melt the butter in a small pan and whisk the two eggs in a separate bowl.

Put all the dry ingredients into a separate bowl along with the grated carrot and wet walnuts. Add the butter and beaten eggs and slowly fold all the ingredients together

Pour the mixture into the lined cake tin and level the surface. Bake for 55 mins until golden – as ovens vary greatly, be sure to check on progress after 25 minutes and make a judgment on whether to reduce the baking time. Cool on a wire rack. Best served once 24 hours old.

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