Carrot and Nut Cake


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Yay ! πŸ™‚ Happy Happy Anniversary to my Blog πŸ™‚ Β Yip, one year ago, on this day, I pressed that ‘publish’ button, and I am so pleased I did. It has been a year where I have connected with so many wonderful, amazing bloggers which I consider friends. Β It has been a year where I have had to overcome my fear of all the techno stuff on WordPress and just figure it out and just do it !

Never the less, I have survived, and here’s to another good year and many more.

So, I decided to celebrate with my favourite Carrot and Nut Cake which I have not baked in quite a while. This has been adapted slightly from the original recipe which was published in a 2004 Your Family Magazine. The icing I do, is really quite special. Β It is known as the Boiled Milk Frosting or Ermine Frosting. Β This I found on the internet many years ago, and does not disappoint. Β I find it a lovely change to the normal cream cheese frosting.

(Sorry about the pic’s, seriously…but that is another whole long story….and the semi decent pics were only from a half eaten cake…..).


Carrot and Nut Cake

Preparation time: Β 15 minutes

Cooking time: Β 40 – 50 minutes

Total time: Β 55 – 65 minutes


300 grams Β (635 millilitres)Β cake wheat flour

2 teaspoons (10 millilitres) baking powder

1 teaspoon (5 millilitres) bicarbonate of soda

1 1/2 teaspoons (7.5 millilitres) ground cinnamon

1/2 Β teaspoon (2.5 millilitres) ground nutmeg

a pinch of Β ground cloves

zest of one medium to large orange

325 millilitres sunflower oil

320 grams (400 millilitres) white sugar

4 free-range jumbo sized eggs, beaten

300 grams grated carrot

150 grams chopped mixed nuts (I used walnuts, pecans and almonds)


Grease and line two spring-form cake tins.

Preheat the oven to 180 degrees Celsius/170 degrees Celsius (thermo fan) / 350 degrees Fahrenheit.

In a medium-sized bowl, sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves and nutmeg together and set aside.

In a large bowl, using an electric beater, beat together the oil and sugar for about 5 minutes. Β Whilst beating continuously, add the beaten eggs slowly to the oil and sugar mixture.

Add the grated carrots and the nuts to the egg mixture, and stir with a metal tablespoon or a wooden spoon.

Fold in the sifted dry ingredients, including the zest, and mix well.

Pour the mixture equally into the two prepared tins and place in the oven for 40 – 50 minutes.

(If you are not using a thermo fan oven, you can check at 40 minutes, and if the skewer comes out clean, the cake is done. Β I use a thermo fan oven, so mine needed to cook for 50 minutes)

Once cakes are done, let them sit in the cake tins for at least ten minutes, before releasing them and putting them on a cooling rack.

The cakes must be completely cold before icing.

For the Icing:


5 Tablespoons cake wheat flour

1 cup full-cream milk

225 grams salted butter

1 cup (250 millilitres) castor sugar

1 teaspoon (5 millilitres) vanilla extract


Using a small saucepan and a whisk, mix the flour and milk together. Place the saucepan over a medium heat, and while stirring continuously with the whisk, bring the flour and milk mixture to a very slow boil. Keep whisking until the mixture thickens. Β This can take at least 5 minutes. Then place the saucepan directly into the fridge.

While the heated flour and milk mixture is cooling in the fridge, use an electric beater and cream the butter, sugar and vanilla extract together until light and creamy. This literally takes a a couple minutes.

When the heated flour and milk mixture is completely cool, take it out of the fridge and add the creamed butter mixture to it. Beat with an electric beater until the mixture is fluffy and thick.

Then apply to the cold cakes.

Decorate with chopped nuts. Β (I dry toasted mine – optional)

Enjoy πŸ™‚





88 thoughts on “Carrot and Nut Cake

  1. Happy blogiversary Lynne πŸ™‚ Here’s to many more years of happy blogging 😊😊 I had been thinking of making a carrot cake since so long and your version looks delightful 😊

    Liked by 1 person

    • Thank you so much πŸ™‚ Time goes by so fast…hard to believe it is a year already πŸ™‚ Oh, you just must make a carrot cake, they are so special, and if you are keen, try the frosting πŸ™‚ Have a good week πŸ™‚

      Liked by 1 person

  2. Yay! Happy blogiversary to you! Your cake looks so delicious. Carrot is one of my favourite cakes, for sure. I haven’t tried boiled milk frosting before but the technique has me very intrigued. It’s great that we both had cakes to celebrate with this weekend! πŸ˜„

    Liked by 1 person

    • Thanks Anita πŸ™‚ I can’t believe it is a year already. Oh yes, isn’t it great πŸ™‚ a celebration isn’t a celebration without a cake.:-)
      Anita, the frosting is amazing. It is not sweet, there is just something about it, that is great. It goes so well with a carrot cake. Hope you had a great weekend, and your mom’s birthday cake was enjoyed. Have a lovely week πŸ™‚

      Liked by 1 person

      • I’m so intrigued by the icing, I’ll have to give it a try. I’m a big fan of baking that isn’t too sweet, I know that must sound funny! Mom’s birthday was really great, thank you! And I’m happy to report that she liked the cake too. Sorry for the delayed reply, I’ve been out of action with a cold, but slowly getting back to my routine. Hope you have a great weekend ahead of you! πŸ™‚

        Liked by 1 person

      • Shame, so sorry you have not been well. I am so pleased all went well with your mom’s birthday and of course that the cake was enjoyed. It really looked so beautiful πŸ™‚ Yes, the icing really is amazing. I use it also when I make my Red Velvet Cake. I somehow prefer it to the usual cream cheese frosting. Feel better soon my friend, and have a relaxed weekend. πŸ™‚

        Liked by 1 person

      • Yes! I can definitely see the icing working very well with red velvet cake too. That one’s still on my baking to-do list. Thanks so much for the healing vibes and I hope you have a great weekend too! πŸ™‚

        Liked by 1 person

  3. Happy BlogVersary LynneπŸŽ‰πŸŽ‰πŸŽ‰. Beast wishes to you for all future postsπŸ’•πŸŽ‚.
    The cake looks deliciousπŸ‘Œ….and what coincidence my hubby and I celebrated our 16th anniversary not long back, and it had been ages since we had a good carrot cake, never see those so often here in Bahrain, so that’s exactly what I also baked. Us South Africans ‘Smaak Ε„ lekker Wortel Koek ne?’ Oooh sorry, hope my afrikaans is correct.

    Liked by 1 person

    • Hahaha Mirriam, you make me laugh….I am not very good at Afrikaans πŸ™‚ Thank you so much for your best wishes πŸ™‚
      and Happy belated 16th Anniversary to you and your hubby…lovely πŸ™‚ I am sure you both loved the carrot cake. πŸ™‚


  4. Happy belated blog anniversary, Lynne. I wish you many more years of wonderful bloggingβ™₯ You are a such a great cook and this cake looks so enticing. Hope your week is going great my friend β™₯


  5. Happy anniversary, Lynne.Your blog is great and I’m sure it will continue to bloom throughout the next year, too. The carrot and nut cake looks totally delicious and ideal for celebrations. I love carrot cake, and imagine the nuts will make it extra special. πŸ™‚


  6. SO incredibly happy you created this blog a year ago also ❀ I always love reading & checking up on your inspiring posts. Keep up the wonderful job, Lynne! You are so talented!! I don't many people who can make a carrot cake look that amazing πŸ˜‰

    xo, Lynna

    Liked by 1 person

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