Kim-Joy’s spiced carrot & walnut cake

Name: Kim-Joy's Spiced Carrot Walnut Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: British
Ingredients: 200g grated carrots; 150g walnuts, chopped; 300g self-raising flour; 250g light brown sugar; 200ml vegetable oil; 4 large eggs; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp ground nutmeg; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/2 tsp salt; 1 tsp vanilla extract; 100g cream cheese; 50g unsalted butter; 200g icing sugar

Kim-Joy’s Spiced Carrot & Walnut Cake is a delightful bake that combines the moistness of carrot cake with the crunch of walnuts and a hint of spice for an irresistible dessert. This cake is perfect for those who appreciate the classic flavors of carrot cake but are looking for something with an extra layer of flavor and texture.

Brief Description of Kim-Joy's Spiced Carrot & Walnut Cake

This cake is a rich, spiced treat that uses a variety of ingredients to achieve its unique flavor. The cake is moistened with vegetable oil and flavored with light muscovado sugar, which gives it a deep, caramel-like sweetness. Spices like cinnamon, ginger, and cloves add warmth, while the addition of grated carrot, raisins, and toasted walnuts introduces texture and earthiness. The cake is layered and topped with a smooth cream cheese frosting, making it a decadent dessert.

Cultural or Historical Context

Kim-Joy, a finalist from "The Great British Bake Off," is known for her creative and visually appealing bakes. Her spiced carrot and walnut cake reflects her ability to combine flavors and textures in new and exciting ways, while still nodding to traditional baking practices. This cake is a modern take on the classic carrot cake, enhanced with spices and walnuts for a richer taste and more complex texture.

Ingredients List

Plain flour: 275g
Baking powder: 2 tsp
Ground cinnamon: 3½ tsp
Ground ginger: 2 tsp
Ground cloves: ¼ tsp
Zest of 1 medium orange
Vegetable oil: 310ml
Light muscovado sugar: 425g
Salt: ¼ tsp
Vanilla extract: 1 tsp
Eggs (about 5 medium): 255g
Grated carrot: 320g
Raisins: 70g
Toasted walnuts (chopped): 105g
For the frosting: salted butter, icing sugar, full-fat cream cheese

Preparation Instructions

The preparation involves mixing dry ingredients separately, then combining them with whisked oil, sugar, salt, vanilla, and eggs. Grated carrot, raisins, and walnuts are folded in by hand. The mixture is then divided among cake tins and baked. Once cooled, the layers are assembled with cream cheese frosting between each layer and on top.

Storage and Reheating

The cake should be stored in the refrigerator due to its cream cheese frosting. It can be kept for up to 5 days. For best taste, let it come to room temperature before serving again. This cake does not require reheating but can be lightly microwaved if preferred slightly warm.

Nutritional Information

This cake is high in calories due to its sugar, fats, and cream cheese. It offers nutritional benefits from the carrots, walnuts, and raisins, such as fiber, vitamins, and minerals. However, it should be enjoyed as an occasional treat within a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this cake gluten-free? Yes, by substituting the plain flour with a gluten-free blend.
Can I use a different type of sugar? Yes, but muscovado sugar is recommended for its moisture and flavor.
Can I omit the nuts? Yes, the walnuts can be omitted if allergies are a concern.

This cake is an excellent choice for special occasions or simply as a treat to enjoy with a cup of tea. Its layers of spiced cake, crunchy walnuts, and smooth cream cheese frosting make it a memorable dessert that's sure to impress.

The original recipe is adapted from Kim-Joy's cookbook, adding a personal touch to this delightful bake.