Carrot cake

Deliciouscarrot cake with a hint of cloves and cinnamon, topped with a creamy frosting and walnuts. Very easy to bake, no cooking skills required! Grate your carrots coarsely, use only good quality vanilla extract, preferably with vanilla seeds. Tastes great just after frosting. Keep in a fridge, covered, otherwise the frosting may become dry. Are we baking?

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You can add a bit of grated orange zest.

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Carrot cake with walnuts

Our rating: 51

Serves: 8

Carrot cake with walnuts

Ingredients:

    For the cake
  • 4 eggs
  • 200 ml sunflower oil
  • 300 g carrots
  • 1 tsb ground cloves
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 150 g walnut pieces
  • 200 g flour
  • 1 1/2 tsp baking powder
  • 1 tsp soda bicarbonate
  • 200 g brown sugar
  • For the frosting
  • 200 g soft cheese (light)
  • 2 limes (juiced)
  • 100g caster sugar

Method:

    The cake
  • Grate the carrots coarsely.
  • Break the eggs into a bowl, whisk them lightly.
  • Add the oil and whisk again until smooth.
  • Add the carrots, vanilla extract and 100 g walnuts (leave 50 g for decoration), mix it well.
  • Sift the flour, cloves, cinnamon, baking powder and soda into another bowl, add the sugar, mix well to combine ingredients.
  • Add the wet mixture to the flour mix and mix it well with a spoon to combine.
  • Preheat your oven to 180°C (160°C fan assisted).
  • Spoon the cake into the greased (with a bit of butter) form (20cm spring form tin).
  • Bake the cake in the oven for 1h 10min until golden-brown and well risen.
  • Remove from the oven and let it cool completely before frosting.
  • Once cooled, decorate with frosting and remaining walnuts.
  • The frosting
  • In a bowl mix the cream cheese with sugar and lime juice.
  • Taste. If the frosting is to sour to your liking (depends on the cheese and the lime) add some more sugar.
http://www.dailygourmet.co.uk/carrot-cake-2/

 

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carrot long
Daily Gourmet
24