Carrot cake with cream and walnuts
Looking for a simple autumn cake recipe? This moist and fluffy carrot cake is the best one.
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.
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