Are you looking for a simple, fool-proof cake recipe? I have something special. This moist and fluffy carrot cake with cream is my favourite sweet treat. Honestly, it’s the best carrot cake I’ve ever had. Spiced with aromatic cinnamon and a hint of nutmeg. Finished with a delicate cream cheese frosting. Delicious!
I prepared this quick carrot cake at least ten times in the last year. I don’t bake any other cake so frequently. 🙂 And that's because everyone loves it and most importantly, this cake always turns out perfect! Even though it’s mainly made from wholemeal flour (with a small addition of plain flour) it’s very fluffy and moist, but not heavy. It's a fool-proof recipe when I want to bake something quickly and be sure that it’s delicious.
You'll find here everything you'd ever want from the best carrot cake. I bet everyone will enjoy it. In our house, this cake disappears in the blink of an eye. 🙂
Carrot cake with cream and nuts - preparation
The recipe is super simple to prepare and the result may surprise you.
It’s a healthy twist on a classic carrot cake. This way the whole cake is a little bit healthier and less caloric. What has been changed?
- The amount of added sugar has been reduced (many classic recipes use up to 300-400 g of sugar). I think the cake is sweet enough.
- Most of the plain flour has been replaced with wholemeal wheat flour.
- Cream cheese frosting has been prepared without the addition of butter. I think it's unnecessary here, and that's extra calories.
This recipe makes two loaves of cake (when using a baking tin 25cm x 10cm). Therefore this moist carrot cake it’s perfect for feeding a crowd.
Store your cake covered (overnight the cream will start to dry out). Want more good news? This carrot cake with nuts will stay fresh for a long time and is just as delicious the next day!
Do you like preparing healthier home-baked goods? Then I have more delicious cake recipes for you to try out.
- Chocolate black bean brownie
- Rhubarb & custard tart
- Banana cake with blueberries | Gluten-free
- Easy rustic tart with pears and cinnamon
Carrot cake with cream and walnuts
Equipment
- Stand mixer / Hand mixer
Ingredients
- 200 g wholemeal wheat flour
- 50 g wheat flour
- 120 ml vegetable oil
- 160 g sugar
- 350 g carrots (grated)
- 4 eggs (at room temperature)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 50 g walnuts
- handful of walnuts for garnish (optional)
Cream
- 250 g cream cheese (np. almette)
- 3-4 tbsp maple syrup
Instructions
- Preheat the oven to 180°C.
- Prepare two loaf pans (25cm x 10cm), line them with baking paper.
- In a medium bowl, mix the dry ingredients (except for the sugar): flours, baking soda, baking powder, cinnamon, and nutmeg.
- Using a stand mixer (or hand mixer), beat the whole eggs until fluffy (about 6-8 min). Continue mixing and add the sugar, spoon at the time (about 2 min). Continue mixing and very slowly pour the oil into your batter. Reduce the speed to low, add the dry ingredients, mix until combined.
- Add the finely chopped walnuts and grated carrots to the batter and mix everything using a spatula until combined.
- Divide the batter between two loaf pans. Bake them for about 40 min, or until dry toothpick.
- To prepare the frosting, combine the cream cheese with the maple syrup. Add more or less maple syrup, depending on your preferences. Divide the prepared frosting between cooled loaves and decorate them with chopped walnuts (optional). Cut into slices and serve.
www.goodbalancedfood.com
Did you try this quick carrot cake recipe? We would love to know what do you think!
Tag @goodbalancedfood on Instagram and hashtag it #goodbalancedfood
No Comments