Carrot and Walnut Cake

Individual carrot cakes topped with pistachio cream cheese icing and marzipan decorations inspired by a country show cook off.

Baking Vegetarian Dessert Walnut Carrot Cake

Estimated Nutrition

Calories

747

kcal / serving

4482 kcal total

Carbs

103.1g

per serving

618.5 g total

Fat

34.3g

per serving

205.8 g total

Protein

10.7g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Light Brown Sugar

0.5

tsp

Baking Powder

0.5

tsp

100

250

tbsp

Dairy

piece

Eggs

Free-range

200

Cream Cheese

GrainsCereals

125

Strong Flour

Sifted

NutsSeeds

pinch

Salt

Walnuts

Chopped

tsp

Ground Cinnamon

Pistachio Paste

OilsFats

Vegetable Oil

Plus extra for greasing

Other

piece

Green Food Colouring

Few drops

piece

Orange Food Colouring

Few drops

piece

Red Food Colouring

Few drops

Vegetables

250

Carrots

Grated

Method

Preheat the oven to 180°C and grease six 10x5cm moulds or a muffin tin.

Whisk eggs, sugar, salt, and oil in a large bowl.

Fold in carrots, walnuts, flour, baking powder, bicarbonate of soda, and cinnamon.

Spoon batter into moulds and bake for 25 minutes.

Combine cream cheese, sugar, pistachio paste, and green colouring to make the topping.

Cool cakes completely before spreading the pistachio topping over them.

Mould marzipan mixed with food colouring into mini carrot shapes.

Place marzipan carrots on cakes and dust with cocoa powder.

Sprinkle cocoa nibs along the top to resemble soil.