1. Ingredients
2. Instructions
3. Rating
4. Follow Me

This recipe was from Jane Dunn’s book “Jane’s Patisserie Celebrate”. Coming into the new year I need to practise something relatively easy to get me into baking again and get out of that January slump I’d gotten into, I’d also gotten an Alexa Echo *

On this I enabled the CookPad skill *. This allows me to add my own recipes or read other people’s and not get my device messy in flour or listen to music easily and hands free as I’m cooking.

Ingredients

The original recipe uses this cream cheese frosting however if that is not to our taste, I’d recommend a normal butter cream recipe. I use this one from Cupcake Jemma. It explains the importance of each step to create the perfect light and fluffy consistency.

Instructions

• First, we need to toast the walnuts. Set the oven to 180c, line a tray with parchment, scatter the walnuts and bake for 8-10 mins.
• Leave them to cool and reserve 150g of them for decoration. Chop up the remaining ones for the batter.

• Next, grease and line a loaf tin like this one.

• Pour the oil, eggs, and sugar into a bowl to combine. Add the carrot and chopped walnuts and fold them together.

• Add flour, spices and bicarbonate.

• Pour the mixture into the tin and bake for 55 to 60 minuets.
• For the frosting, beat room temperature butter for a few minuets and add the icing sugar slowly. Beat for another 5 minuets.
• Add the vanilla and mixed spice
• Drain the cheese and add slowly. To thicken the mixture beat on a high speed for 3- 4 minuets.

Rating

THE FINAL RESULT!

I was so pleased with how it came out. As you can see I used the set aside walnuts to decorate the top and it came out looking very professional. This recipe definitely gets 5/5 Barnabies! Although for me personally, next time I would use buttercream because cream cheese frosting isn’t my cup of tea. Which is odd for someone so cheese obsessed 🤣.

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