My Mother's Passion Cake
A community recipe by tootsievalentineNot tested or verified by Nigella.com
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Pre -heat the oven to 180c/350F/gas 4. Grease two 8" round cake tins & line with greaseproof paper. Mix the oil, sugar, eggs and essence. Beat well. Chop the walnuts. Wash and peel the carrots then coarsely grate. Add the carrots and walnuts to the mixture with the flour, baking powder, bicarb of soda, cinnamon and salt. Mix well then pour equally into the tins. Bake for 30-35 mins, until the cakes spring back when pressed and a skewer comes out clean. Cool completely on a wire rack before icing.
Add the butter to the cream cheese and beat well until fluffy. Cream the confectioners' sugar and cream cheese-butter mixture together. Add the lemon juice and beat well. Spread the icing over the top of one of the cakes and sandwich the second one on top. Spread the remaining icing over the top of the cake and decorate with walnuts or any way you like!
Introduction
This is one of the first cakes I remember making with my mother. We call it passion cake at home but it's essentially just a carrot cake. I try not to make it too often because I could easily polish it off alone! Moist and moreish is how I would describe it. Enjoy!
Ingredients
Serves: 4-6
For the Cake
- 6 fluid ounces vegetable oil
- 6 ounces superfine sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 4 ounces walnut pieces
- 8 ounces carrots
- 6 ounces all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch of salt
For the Icing
- 6 ounces soft cream cheese
- 4 ounces butter
- 2 teaspoons lemon juice
- 8 ounces confectioners' sugar
- walnuts (to garnish)
Method
My Mother's Passion Cake is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
For the cake:
For the icing:
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What 1 Other has said
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Posted by Ellielittleboo on 18th February 2017
Show more commentsI've made this cake numerous times as per the recipe and it's been a showstopper. However, the last couple of times I can't seem to get the icing right. Despite sticking to the same recipe, the icing is too 'fluid' and of pouring consistency. What am I doing wrong? I've even tried mixing the icing sugar with the cream cheese and omitting the butter, but it still comes out not firm enough to spread over the cake!