Cakes and root vegetables are more compatible than you might think.

Beetroot and chocolate cake is a particular favourite of mine, though carrot cake - perhaps the most common of its ilk - comes close. This particular recipe produces a familiar soft sponge but is also packed with crunchy walnuts and the sweet shredded carrots. Give it a whirl.

Carrot and walnut cake

Serves 6

250g unsalted butter

250g light brown sugar

5 medium-sized eggs

1 orange, zested and juiced

60g ground almond

60g nibbed almonds

100g walnuts

Half tsp fresh ginger

180g self-raising flour

1tsp baking powder

1tsp cinnamon powder

A pinch of grated nutmeg

300g peeled carrots, finely grated

3tsp sea salt

Set the oven to 175C/gas mark 3.5.

Beat the butter and light brown sugar together in a large bowl until soft and creamy. Next, beat in the eggs one at a time, then add the zest and juice of the orange.

Next add the ground almonds, nibbed almonds, walnuts and ginger. Sift in the self-raising flour, baking powder, cinnamon powder and grated nutmeg and mix everything together. Now add the grated carrots and sea salt and mix well.

Line a cake or loaf tin with silicon or greaseproof paper, pour in the cake mix then place the tin in the oven for 40 minutes. Remove the tin from the oven and allow it to cool for a few minutes before removing the cake and placing it on a wire rack to cool.