Carrot and walnut cake
Carrot and walnut cake features a moist blend of sweet carrots and earthy walnuts, enhanced by warm spices and a tangy cream cheese frosting. This delightful dessert is perfect for any celebration.
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.
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!
Carrot and walnut cake FAQ:
The carrot and walnut cake should be baked in a preheated oven at 350°F (175°C) for 45-50 minutes. It's ready when a skewer inserted into the center comes out clean.
You can check the doneness of the cake by inserting a skewer or toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.
Yes, you can substitute olive oil with other oils such as vegetable or canola oil. However, avoid strong-flavored oils, as they may affect the cake's taste.
Store any leftover cake in an airtight container in the refrigerator for up to 5 days to maintain freshness and moisture.
Yes, you can use other nuts such as pecans or almonds instead of walnuts. Just chop them to a similar size for the best texture.
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.
Nutrition per serving
12 ServingsCalories 290kcal
Protein 6g
Carbohydrates 55g
Fiber 1.78g
Sugar 33g
Fat 27g
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