Moist Carrot Cake with Cream Cheese Frosting and Walnut Crunch
This carrot cake is a true delight! Moist, flavorful, and topped with a creamy cream cheese frosting and crunchy walnuts, it's perfect for any coffee break or as a sweet treat. Let yourself be enchanted by this irresistible taste experience.
Preparation
20 min.
Cook / Bake
35 min.
Servings
12
Calories
480 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
For the cake
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 1 tspbaking powder
- 1 tspbaking soda
- 2 tspground cinnamon
- 0.5 tspground nutmeg
- 0.25 tspground cloves
- 1 Prise(n)salt(to taste)
- 3 largeeggs
- 200 mlvegetable oil
- 300 ggrated carrots
- 100 gchopped walnuts
For the frosting
- 200 gcream cheese
- 100 gunsalted butterMilch
- 150 gpowdered sugar
- 1 tspvanilla extract
For the topping
- 50 gchopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, beat the eggs, then gradually whisk in the vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in the grated carrots and 100g of chopped walnuts.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Sprinkle the remaining 50g of chopped walnuts over the frosting for a delicious crunch.
💡 Tipp
Varianten
- Add 1 tablespoon of orange zest to the cake batter for extra flavor.
- Incorporate 50g of raisins or dried cranberries into the batter for a different texture and sweetness.
Ersatz & Alternativen
- Instead of walnuts, you can use pecans or a mix of nuts.
- For a dairy-free frosting, use vegan cream cheese and vegan butter alternatives.
Aufbewahrung
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Einfrieren
The unfrosted cake can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2 months. Thaw in the refrigerator before frosting.
Nutrition per serving
Calories
480 kcal
Protein
6 g
Carbohydrates
55 g
Fat
28 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/moist-carrot-cake-with-cream-cheese-frosting-and-walnut-crunch
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