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!
Cook time 75 min
Prep time 30 min
Ingredients:
2 cups self-raising flour1 tsp spice mix
1 tsp cinnamon
1 cup brown sugar
2 cups carrots
1 cup olive oil
3 eggs
1/2 cup cream cheese
2 tbsp lemon zest
1 cup powdered sugar
1/2 cup walnuts
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.
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 per serving
12 ServingsCalories 290kcal
Protein 6g
Carbohydrates 55g
Fiber 1.78g
Sugar 33g
Fat 27g
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