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Carrot and walnut cake from Ottolenghi: The Cookbook (page 200) by Yotam Ottolenghi and Sami Tamimi

  • carrots
  • ground cinnamon
  • honey
  • icing sugar
  • walnuts
  • cream cheese
  • ground cloves
  • store-cupboard ingredients
  • desiccated coconut

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2018

    A lighter style of carrot cake, which we enjoyed quite a bit. Not like the typically dense American version (although we love that one too).

  • Melyinoz on February 03, 2018

    I found this to be extremely sweet. Too sweet for me, my guests and my family. I should have realised when I saw the recipe called for 270g sugar and only 160g flour. However, the cream cheese icing is lovely.

  • samuelporter on November 06, 2017

    Better after a day. Delightful.

  • hollyindeed on June 19, 2014

    A surprisingly tasty, moist, long-keeping cake (well it's been out on the counter for a week). I thought it was going to be dry as it seemed so crunchy and ugly but inside it is moist and yummy with the cream cheese icing on top - though i thought some orange zest would be a nice addition to the cream cheese.

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