I only became a fan of carrot cake in the last year to be honest. I find the sponge of the cake can be a bit dry which is a bit off putting. But tried and tested I’ve accomplished a moist and enjoyable carrot cake! And you’re getting your vegetables, so it has to be somewhat healthy right? The walnuts add a nice crunch.

Carrot cake:

185g flour

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

100g granulated sugar

100g brown sugar

2 eggs

1 teaspoon vanilla extract

135g vegetable oil

200g grated carrots (about 4-5 carrots)

65-80g chopped walnuts

Preheat oven to 160C. Grease and flour a loaf tin. Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl. Set aside. In a large mixing bowl beat eggs and sugars until light fluffy. Turn the speed to low, and add the oil slowly. Beat until combined. Turn off mixer and fold in dry ingredients. Gently mix in carrots. Don’t overmix! Put in oven for about 50 minutes.

When cooled, top with cream cheese frosting and walnuts. Delicious with tea or hot chocolate.