Eggs - you need 3 large eggs. If your eggs are on the small size then either use 4 eggs or increase the amount of milk slightly. This is the best carrot and walnut cake ever! It's moist and crumbly at the same time, thanks to the addition of apple puree in the batter. And the lemon juice in the creamy, cheesy frosting provides both a sweet and tangy taste sensation!

You can apply the frosting either to the underside of the cake, or turn the cake over and apply it to the top. Care: Not Dishwasher Safe. To clean, simply wipe with a damp cloth. Must not be soaked or submerged in water as To make this carrot and walnut cake you will need 2 mixing bowls, one for the dry ingredients and one for the wet. Once the dry and wet ingredients have been mixed separately, the wet ingredients get added to the dry ingredients.Do yourself a favour and use real butter rather than margarine. It has a much better flavour and contains more fat and less water than margarine, yielding a softer crumb. Butter cake even sounds better than margarine cake, right?

Because this is a traybake, it's easy to slice and I find you can get more slices from it than you would from a round cake. Also, the slices are smaller than from a round cake, so you can be excused for eating a second slice! If I could describe a cake as 'juicy' then this is how I would describe this carrot and walnut cake. The texture is moist and crumbly all at the same time. Start off by preparing the cake tin. Lightly brush the base and sides of a 9" x 13" (23cm x 33cm) cake tin with sunflower oil. Cut a piece of baking parchment to size and place it in the tray, and then brush the paper with oil too. Set it aside (image 1 above). The cake is made in one tray, so there's no messing about spreading frosting between the different layers. Just pour the mixed icing on top and spread it. Of course, you could make this cake in 2 round 9" tins if you really wanted to. When your cake has cooled completely, spread the coffee icing evenly over your cake. Before the icing sets, decorate with a scattering of walnuts. You may need to press them down a little if your icing has begun to set.If you have made 2 round cakes, sandwich the cakes together with half of the frosting and then spread the remaining frosting over the top..

Coconut - there is not much coconut in this cake - only a quarter of a cup. I think it adds to the texture, and it is not noticeable in the taste. If you don't like coconut, just leave it out, or add extra walnuts. I appreciate that the baking spread may not be easily available to you. In this case, you can substitute with margarine. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. And because I love coffee, my favorite cake recipe is the coffee and walnut cake recipe. I found it in Mary Berry’s Fast Cakes recipe book.This is my adapted version of a banana loaf recipe. I love banana loaf but often find it can be a little too moist in the middle. Baking it as a traybake ensures it is fully baked through. Whether it's to serve breakfast in bed, or serve drinks in the evening, this beautifully crafted walnut serving tray Pour into the prepared baking tray (image 2 above). You can use 2 x 9" round cake tins instead of the oblong tray if you prefer. What I love about this recipe is the easy and simple method that doesn’t take much time. It took me about 10 minutes to make the batter and another 5 minutes to whip the coffee buttercream.

Add the prepared wet ingredients to the dry ingredients (not shown) and mix thoroughly until there are no streaks of flour left. Believe me, once you've tried this carrot cake traybake you will throw away all your other carrot cake recipes. This carrot and walnut cake has it all. You can try this apple crumble cake, carrot cake loaf, simple chocolate cake with chocolate mousse frosting, vanilla velvet cake, or easy sponge cake recipe with oil if you need more ideas for cake recipes. Those who love baking will almost definitely know who Mary Berry is, the baking queen from the UK whose recipes are failproof.

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The traybake will keep for up to three days in a suitable container at room temperature and is suitable for freezing. For my American readers, please note that icing sugar and confectioners sugar are one and the same. How to make a butter based sponge cake. If you love walnut cake or banana loaf you'll love the combination of both these flavours in this traybake. In a separate bowl, sieve the flour, salt, cinnamon, ginger and bicarbonate of soda. Stir in the sugar (image 1 above). The list of ingredients is short and includes mostly basic store cupboard staples, plus the decadent addition of walnuts. A few notes about ingredients.