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The Perfect Autumn Coffee and Cake Combo

Carrot Walnut Cake

We’ve searched high and low for the best cake and coffee combinations to keep you warm this winter…

Coffee and Cake Combo

Spiced Walnut Carrot Cake and Aromatic Colombian Coffee

The Perfect Coffee and Cake Combo - Spiced Carrot Cake

We’ve searched high and low for the best cake and coffee combinations to keep you warm this Autumn…

As the summer slowly comes to an end and the cold nights creep in, there is no better excuse to indulge yourself with aromatic coffee and generous helpings of cake.

This month we have discovered a tasty recipe for a Spiced Walnut Carrot Cake, a delicious light fruity sponge with a hint of winter warmth.Coffee and carrot cake are a match made in heaven, pair it with a full-bodied Colombian coffee such as Caffé Prima Colombian Coffee Beans, prized for its sweet, delicate and aromatic flavour.

This cake only takes 20 minutes to prepare and 35 minutes to bake, so you can put your feet up and savour this delightful pairing in no time at all.

Aromatic Coloumbian Coffee
Serves:
10 - 12
Prep Time:
20 mins
Cooking Time:
35 mins
For the Cake
350g dark brown soft sugar
300ml sunflower oil
4 large eggs
1 tsp orange extract or Sweetbirds Orange Syrup
400g self-raising flour
6 tsp mixed spice
2 tsp bicarb of soda
400g grated carrot
200g sultanas
100g desiccated coconutFor the Icing
300g cream cheese
2 tbsp caster sugar
Finely grated rind of 1 orange
1 tbsp fresh orange juice or Sweetbird Orange Syrup
Walnut halves to decorate

How to make spiced walnut carrot cake

Preheat the oven to 170°C (325°F, gas mark 3). Grease two 8” baking tins and line with baking parchment.

Whisk the sugar, oil and eggs until combined. Once the sugar has dissolved add orange extract or syrup.

Sift the flour, mixed spice and bicarb into a large bowl and then fold into the wet ingredients a third at a time.

Add the carrot, sultanas and coconut to the cake mixture and fold these through until they are well covered.

Pour the mixture into the tin and bake for 35 mins until the sponge springs back or a skewer inserted into the centre of the cake comes out dry.

After 10 minutes of resting remove the cake tin and parchment and leave on a cooling rack.

For the icing mix the cheese, sugar, orange rind and juice (or use Sweetbird Orange syrup for some extra zing!) and whisk until smooth. Once the cake has cooled use it to sandwich the two layers together and spread over the top.

To finish decorate the top with walnut halves… you can also add crushed walnuts between the layers for some extra crunch!

The cake will keep for up to 7 days if covered in cling film and keep refrigerated.

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