Quick Carrot & Walnut Bread
This moist and flavorful carrot cake recipe is a delightful treat that perfectly balances sweetness and earthiness. With a hint of warm spices and a crunchy nutty texture from walnuts, this cake is a wonderful combination of wholesome ingredients like wholemeal flour, grated carrots, and yogurt. Topped with a creamy and tangy frosting, this carrot cake is sure to become a family favorite for any occasion.
— Constant Cookbook
Ingredients
- 350g plain flour
- 150g wholemeal flour
- 1 tsp salt
- 2 tsp bicarbonate of soda
- 150g carrots , peeled and grated
- a handful walnuts , toasted
- 300ml low-fat Greek yogurt
- 125ml semi-skimmed milk
Instructions
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Yield
Cuts into 10
Nutrition
- Calories: 680 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 78 grams carbohydrates
- Sugar Content: 61 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.6 milligram of sodium
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