Aggie's carrot & walnut cake
The cake that made a head chef ask for a price list. Moist, gently spiced and generous, with a whipped cream cheese frosting that is rich without being heavy.
How it is made
Aggie grates fresh carrots by hand for every batch, so the sponge stays moist for days. She toasts the walnuts first to deepen their flavour, then folds them through a batter warmed with cinnamon, a little nutmeg and orange zest.
The layers are baked low and slow so they rise evenly and stay tender. Once cool, they are filled and covered with a cream cheese frosting whipped with butter until it is smooth and light. The finish is pure Aggie: piped rosettes across the top, a dusting of cinnamon, bright curls of orange zest, crumbled walnut, and whole walnut halves pressed by hand around the sides.
Why chefs like it
It slices cleanly, holds its shape on the plate and tastes homemade in the best sense. It pairs well with crème fraîche, vanilla ice cream or a simple orange syrup.
Trade specification
Carrot & walnut · 9" round- Format
- 9" (23 cm) round, two-layer, fully frosted and decorated
- Portions
- 12–14 per cake
- Storage
- Keep chilled at 0–5 °C. Bring to room temperature 30 minutes before serving.
- Shelf life
- Use by date on label, typically 4 days chilled from delivery
- Contains
- Wheat (gluten), eggs, milk, walnuts (tree nuts). Full ingredient list supplied with every order.
- Options
- Pre-sliced · unfrosted with frosting supplied separately · frozen
- Lead time
- 48 hours for standing orders, 72 hours for new orders