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Carrot and walnut cake

Warm, spiced, and wonderfully moist, with tender carrots and crunch
Golden on top, studded with walnuts, every slice feels lightly sweet
A cozy slice you’ll crave, fragrant with cinnamon and clove

dessert ⏱ 70 min 430 kcal / portion 95.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Carrot and walnut cake
v4 · rb0e705f985 20260727Z1751 2 pieces egg salt to taste 175 g cream cheese 🔥 preheat the oven to 170°C fan grease a 20cm springform cake tin and line the base and sides with baking parchment 🔪 sift together the flour, baking powder, bicarbonate of soda and spices 🌀 lightly whisk the whole egg with the egg yolk 🌀 ⏱ 1 min beat the sunflower oil and caster sugar on medium speed 🌀 on low speed, slowly add the beaten egg and mix until combined 🌀 mix in the walnuts, coconut and carrot then add the sifted dry ingredients and mix gently 🌀 whisk the egg whites and salt until firm peaks form 🌀 gently fold the egg whites into the carrot mixture in 3 additions pour the cake mixture into the prepared tin 🔥 ⏱ 1 h bake until a skewer comes out dry; cover with foil if it starts getting dark before the centre is cooked through ⏳ let the cake cool completely and then remove from the tin 🌀 beat the cream cheese until light and smooth 🌀 beat the butter, icing sugar and honey until light and airy 🌀 fold together the cheese and butter mixes then spread waves of icing on top of the cake 🍽 sprinkle the top with lightly toasted walnuts Carrot Walnut Cake 🎉 160 g flour ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon ¼ tsp clove 200 g sunflower oil 270 g sugar 100 g walnut 50 g coconut 135 g carrot 70 g butter 35 g icing sugar 25 g honey sunflower oil, sugar walnut, coconut, carrot butter, icing sugar, honey
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Preparation steps

  1. preheat the oven to 170°C fan
  2. grease a 20cm springform cake tin and line the base and sides with baking parchment
  3. sift together the flour, baking powder, bicarbonate of soda and spices
  4. lightly whisk the whole egg with the egg yolk
  5. beat the sunflower oil and caster sugar for about 1 minute on medium speed
  6. on low speed, slowly add the beaten egg and mix until combined
  7. mix in the walnuts, coconut and carrot then add the sifted dry ingredients and mix gently
  8. whisk the egg whites and salt until firm peaks form
  9. gently fold the egg whites into the carrot mixture in 3 additions
  10. pour the cake mixture into the prepared tin
  11. bake for approximately 1 hour until a skewer comes out dry; cover with foil if it starts getting dark before the centre is cooked through
  12. let the cake cool completely and then remove from the tin
  13. beat the cream cheese until light and smooth
  14. beat the butter, icing sugar and honey until light and airy
  15. fold together the cheese and butter mixes then spread waves of icing on top of the cake
  16. sprinkle the top with lightly toasted walnuts

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