Ingredients
Equipment
Method
Cake Batter
- Preheat the oven to 160℃ (320℉). Line the base of, 2 x 8in cake tins with greaseproof paper (parchment).
- Onto a baking tray evenly distribute walnuts and roast in the oven for 5-10 minutes, just until they start to colour. Leave to cool before roughly chopping.
- Peel and grate carrots, place into a bowl and set aside for later.
- Sift together flour, baking powder, bicarbonate of soda and ground cinnamon.
- Using a stand mixer fitted with the whisk attachment, or an electric hand whisk, whip the sugars, eggs, salt, vanilla paste and orange zest until the mixture is voluminous, light, pale, and thick enough to form a ribbon when the whisk is lifted.
- With the mixer running on low speed, slowly drizzle the oil into the mixture until just combined. Increase the speed and whisk for a final 30 seconds; this brief, high-speed whisking helps emulsify the oil and air back into the mixture, retaining the volume.
- With a spatula, in 2-3 parts gently fold in the dry ingredients.
- Once the dry ingredients have been completely incorporated, gently fold in the grated carrots, followed by the chopped walnuts.
- Divide the cake batter between the cake tins (approx 600g each) and bake in the oven for 40-50 minutes, an inserted toothpick to the centre of the cake should come out clean. Leave to cool for 20-30 minutes before turning out on to a wire rack to cool completely.
Cream Cheese Frosting
- Fit your stand mixer with the paddle attachment (or use an electric hand whisk). Begin by creaming the cream cheese, icing sugar, and vanilla paste on low speed to avoid scattering the sugar. Slowly increase the speed, mixing until the frosting is completely lump-free and smooth, pausing frequently to scrape down the sides and bottom of the bowl.
- Switch the mixer to low speed and slowly drizzle in the cream until just blended. Increase the speed to medium-high and whip until the frosting is voluminous, light, and thickens to your desired consistency.
Assembly
- First, level the cakes by carefully trimming any domed tops.
- Place the first layer in the centre of your turntable. Take approximately one-quarter of the frosting and spread it evenly across the top, stopping just before it spills over the edge.
- Sandwich with the second layer, flipped upside down so the flat bottom of the sponge faces up. Use half of the remaining frosting to spread evenly over this top layer.
- Finally, use a palette knife/cake scrapper to roughly apply the remaining frosting around the outer edge of the cake. Then, run the palette knife smoothly around the perimeter to clean, spread, and create a thin crumb coat.
- Garnish with chopped walnuts.
Notes
-
For the best results, always grate the carrots yourself; pre-grated options are often dry and too thick. The thickness directly impacts the final cake:
- Coarse Grate: Carrots are more visible, distribution is irregular, but the sponge remains moist.
- Fine Grate (Recommended): The small size releases more water, guaranteeing an extra moist sponge and ensuring the carrots are evenly distributed throughout the batter."
- Our frosting is designed to be delicate and light, distinguishing it from traditional buttercream. If you prefer a denser, firmer frosting, substitute the whipping cream with a thicker cream, such as double cream (in the UK). Note: Creams with a fat content above 40% will whip very quickly, so be sure to monitor the consistency closely.
- The frosting can be prepared in advance while the cakes are baking or chilling. Store it covered in the fridge until ready to use. When retrieving the frosting, you may need to gently re-aerate it by giving it a few quick folds with a spatula to restore its volume and lightness.