Carrot and walnut cake
Indulge in the hearty flavors of this Carrot and Walnut Cake! Made with self-raising flour, a mix of warm spices, rich brown sugar, freshly grated carrots, olive oil, and crunchy walnuts—this moist and delicious cake is perfectly topped with a zesty cream cheese frosting. Ideal for any occasion, it’s an absolute delight for your taste buds!
- 12 May 2024
- Cook time 75 min
- Prep time 30 min
- 12 Servings
- 10 Ingredients
Carrot and walnut cake is a delightful treat that combines the natural sweetness of carrots with the rich, earthy flavor of walnuts. Perfect for any occasion, this moist and flavorful cake is complemented by a tangy cream cheese frosting and a hint of warm spices. Here's how to create this delicious dessert that will surely impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
- In a large bowl, combine the self-raising flour, spice mix, and cinnamon. Stir until well mixed.
- In another bowl, mix together the brown sugar, grated carrots, and olive oil. Beat in the eggs one at a time until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chopped walnuts to the batter.
- Pour the batter into the prepared cake tin, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth. Add the lemon zest and powdered sugar, and continue to beat until creamy and well combined.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. Decorate with additional walnuts or a sprinkle of cinnamon if desired.
- Slice and serve the cake. Store any leftovers in an airtight container in the fridge for up to 5 days.
Tips:
- Grate the carrots finely to ensure they blend well into the batter and cook evenly.
- Toast the walnuts slightly before chopping to enhance their flavor.
- Ensure that all wet ingredients (such as eggs and cream cheese) are at room temperature before mixing to achieve a smooth batter.
- Use a toothpick to check for doneness; if it comes out clean, the cake is ready.
- For an extra zesty frosting, add a tablespoon of freshly squeezed lemon juice along with the zest.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
You've now created a delectable carrot and walnut cake, complete with a zesty cream cheese frosting. This cake is perfect for celebrations, afternoon tea, or simply as a treat to satisfy your sweet tooth. Enjoy your homemade masterpiece and share it with loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 1.78g | 5% |
| Sugar 33g | 33% |
| Fat | |
| Fat 27g | 31% |
| Saturated 4.42g | 15% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 50mg | 9% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 1.25mg | 1% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 3.07ug | 3% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 190mg | 6% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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