Carrot Cake
Carrot cake is an unbeatable classic, especially when served with a sweet-sour topping. Don't want to use walnuts? Try pumpkin seeds instead; they taste best when they are toasted first!
- 12 servings
Ingredients
- 100 g Walnuts
- 3 Carrots
- 200 ml Butter
- 240 g Caster Sugar
- 3 Eggs
- 210 g Wheat Flour
- 1 tsp Baking Soda
- 1 tsp Bicarbonate
- ½ tsp Salt
Topping
- 1 tsp Ground Cinnamon
- 150 g Cream Cheese
- 60 g Icing Sugar
- 2 tsp Lemon Juice
- 50 g Chopped Walnuts
Method
Step 1
Heat the oven to 175 °C. Cut the baking paper into a square shape, about 20 x 20 cm.
Step 2
Chop the walnuts. Peel and grate the carrots. Whisk together butter and sugar.
Step 3
Stir in the eggs one at a time. Mix the nuts and the grated carrots into the mixture.
Step 4
Mix flour, baking powder, bicarbonate, salt and cinnamon. Fold in the ingredients into the mixture.
Step 5
Pour the mixture into the tin and bake in the middle of the oven for about 50 minutes. Let the cake cool.
Step 6
Whisk together cream cheese, icing sugar and lemon juice. Spread the toppings on the cake and sprinkle with the walnuts.
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Carrot Cake