Carrot Walnut Cake with Cream Cheese Frosting
This delicious cinnamon-spiced carrot walnut cake baked in a single 8-inch pan and frosted with cream cheese frosting is perfect for smaller families.
Servings: 8 pieces
Calories: 481kcal
Ingredients
For the cake batter
- 2 large eggs room temperature
- ¾ cup sugar
- ½ cup cooking oil
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour maida
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon cinnamon powder
- ¼ teaspoon salt
- 1½ cup grated carrot
- ½ cup walnuts toasted and chopped
For the cream cheese frosting
- 50 grams butter softened to room temperature
- ¾ cup icing sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- 170 grams cream cheese (blocks) softened to room temperature
For Garnish
- chopped walnuts
Instructions
Prep
- Preheat the oven to 170˚C with the rack in the middle. Grease one 8x2 inch round cake pan and line the bottom with baking paper.
Mix dry ingredients
- Sift the flour, baking soda, baking powder, cinnamon powder and salt into a bowl. Whisk the dry ingredients together with a fork or hand whisk. Keep this aside.1 cup all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon baking powder, ¾ teaspoon cinnamon powder, ¼ teaspoon salt
Prepare the batter
- Add the eggs and sugar to a large bowl. Use a handheld electric whisk and whisk at high speed for 3 minutes or until thick and fluffy.2 large eggs, ¾ cup sugar
- Reduce to medium speed and whisk in the oil and vanilla extract.½ cup cooking oil, ½ teaspoon vanilla extract
- Next, add the mixed dry ingredients in two to three additions at low to medium speed until incorporated. If needed, stop and scrape the sides. Once the flour is incorporated, use a spatula and fold the grated carrots and chopped walnuts until evenly distributed into the batter.1½ cup grated carrot, ½ cup walnuts
Bake
- Pour the batter into the prepared pan. Tap the pan on the counter a few times to break any air bubbles and smooth them out. Bake for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes then remove it by inverting it onto a wire rack, peel off the baking paper and let it cool to room temperature on the wire rack. You may leave it as a single layer and frost it or like me slice the cake horizontally into equal halves.
Prepare the frosting
- In a large deep bowl add the softened butter and use an electric hand whisk to beat the butter until smooth. Next, add the powdered sugar, vanilla extract and lemon juice and beat for about 2 to 3 minutes or until light and fluffy. Scrape the sides and bottom of the bowl as needed.50 grams butter, ¾ cup icing sugar, ½ teaspoon vanilla extract, ½ teaspoon lemon juice
- Lastly, add the softened cream cheese in one cube at a time or in four to five additions while beating until the frosting is nice and smooth. Continue to whisk for about 3 to 5 minutes until no lumps remain. Cling wrap and refrigerate until needed or until chilled.170 grams cream cheese
Assemble the cake
- Dab a little frosting in the centre of the cake platter so that the cake adheres. Now, place the bottom layer on a cake platter and spread enough frosting to cover the top. Place the top layer of the cake and spread the remaining frosting all over the top and around the sides. Decorate the cake with some carrot shavings and chopped walnuts. Slice and serve.chopped walnuts
Store
- As the carrot cake is covered with cream cheese frosting, it is not ideal to sit around the counter. The cake can be covered and stored in the refrigerator for about five days. This carrot cake is great to serve cold or at room temperature. We prefer room temperature.
Notes
Ingredients were measured using fluff, scoop and sweep method.
Nutrition
Serving: 1piece | Calories: 481kcal | Carbohydrates: 44.47g | Protein: 5.81g | Fat: 32.14g
