Carrot and walnut cake

dessert · ⏱ 70 min · 6 portions · 95.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/260/carrot-and-walnut-cake/