Preheat Oven: Preheat to 180°C (350°F).
Prepare the Batter: In a bowl, beat eggs, sugar, and oil. Add the grated carrots, walnuts, and cinnamon. Gradually fold in the flour and baking powder.
Bake: Pour into a greased cake mold and bake for 40 minutes. Let cool.
Make Frosting: Beat butter, sugar, and cream cheese until smooth. Chill.
Assemble: Cut the cake in half, fill with frosting, and spread frosting over the top. Garnish with peanuts.
Serving Suggestions:
Serve with hot coffee or tea.
Decorate with extra walnuts or candied carrots for a more festive look.
Cooking Tips:
You can substitute walnuts with pecans or almonds for a different crunch.
Ensure the cake cools completely before frosting to prevent melting.
Nutritional Benefits:
Rich in fiber and vitamin A from the carrots.
Walnuts add heart-healthy fats and omega-3s.
Dietary Information:
Contains gluten, dairy, and eggs. For gluten-free, substitute with a gluten-free flour blend.
Nutritional Facts (Per Slice):
Calories: 350 kcal
Fat: 18g
Carbohydrates: 45g
Protein: 4g
Storage:
Room temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps for 5 days. Bring to room temperature before serving.
Why You’ll Love This Recipe:
Quick & Easy: Minimal ingredients and steps make this a perfect go-to dessert.
Rich Flavor: The cinnamon, walnuts, and carrot combo provide an irresistible taste.
Perfect Texture: Moist and fluffy with a creamy frosting to balance the crunch.
Customizable: Add raisins or switch up the nuts for a personalized touch.
Conclusion:
This carrot cake, with its spiced flavor and tangy cream cheese frosting, is an absolute delight. Whether for a special occasion or just a sweet indulgence, its simplicity and rich taste make it a must-try dessert.
Frequently Asked Questions:
Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds a deeper flavor and moisture.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend.
What can I substitute for sunflower oil?
You can use vegetable or coconut oil.
Can I freeze the cake?
Yes, wrap it well and freeze for up to 3 months.
Can I skip the frosting?
Yes, but the cream cheese frosting adds a rich touch to the cake.
Can I add raisins to the cake?
Yes, they add a nice chewy texture.
What other nuts can I use?
Pecans, almonds, or hazelnuts work well too.
How long should I let the cake cool before frosting?
At least 30 minutes, until fully cool.
Can I make cupcakes with this recipe?
Yes, bake for 18-20 minutes at 180°C (350°F).
How can I make the frosting less sweet?
Use less powdered sugar or add more cream cheese for a tangier taste.
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