Autumn basket of carrot cake

“Autumn is in the air, with a moist carrot cake”

What better way to get your spirits up, with the end of Summer. Than to have that warm smell of toasted nuts and cinnamon spices. And of course an autumn vegetable, like carrots. To give you a delicious moist carrot cake. 😋

To get the aromas in the kitchen. Toast the walnuts before you add it to the cake. Just make them golden, so watch them closely to avoid them burning. Another option of nuts to use are pecans 😋 or try out your favourite nut and share!

The only thing that takes long to prepare, is grating the carrots. Other than that mix everything together. If you don’t have an electric mixer it’s easy to mix by hand too.

I’ve added buttermilk to my recipe, as an extra touch to give that added moistness.

I’ve also reduced the sugar quantity in this recipe. I found having both caster sugar and light brown sugar, can make the cake too sweet if too much is added.

For the frosting I recommend a soft frosting in between the layers. But if you are going to do piping decorations. Use a frosting with more butter and icing sugar. As it holds better, making piping patterns on the cake later easier to hold its shape. While I was piping the basket onto the cake. I had to put the cake and frosting in the fridge half way during piping to cool the mixture down. I think my kitchen was too hot on that day too. So definitely keep space in your fridge.

Ingredients for cake
400g plain flour
200g caster sugar
200g light brown sugar
450ml sunflower oil
2& 1/2 tsp cinnamon powder
1/2 tsp salt
5 eggs
500g carrots
2 tbsp buttermilk
1/2 tsp Bicarbonate soda
1& 1/2 tsp baking powder
1 tsp Vanilla extract
150g walnuts

Cream cheese frosting inside layers
250g cream cheese
50g butter
25g icing sugar
Few drops of vanilla extract

Cream cheese frosting for piping
250g cream cheese
120g butter
4 cups icing sugar
Few drops of vanilla extract
Gel paste food colouring to give the colour on the basket

1. Set your oven to 160 degrees Celsius and grease 2 round tins
2. Grate the carrots
3. Chop the walnuts and roast on a frying pan. (Make sure they don’t burn).
4. Mix together the flour, brown sugar, caster sugar, cinnamon, salt, baking powder, soda bicarbonate.
5. Mix in the oil and vanilla extract.
6. Whisk separately the eggs and add to the mixture. Along with the buttermilk.
7. Once the mixture is mixed well. Stir in with a spoon the carrots and walnuts.
8. Pour the mixture in your greased trays making sure equal quantities in both.

9. Put in the oven for an hour to 1hour and 10 mins. Check with a knife that’s it’s baked before you take it out.
10. Once cooled level the cakes with a knife.