The best carrot cake with cream cheese frosting
This is my all-time favorite—I’ve lost count of how many times I’ve baked it, and it never fails.
Equipment
- Stand mixer / Hand mixer
- Loaf tin 10 x 20 cm
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
- Line a 20 x 10 cm loaf tin with baking paper.
- Preheat the oven to 180°C.
- 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.
- Pour the batter into the tin. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.
- To make the frosting, mix the cream cheese with the maple syrup. Spread it over the cooled cake and top with a handful of chopped walnuts (optional). Enjoy!
Notes
Macros and calories per serving:
- Calories: 420 kcal
- Protein: 7,5 g
- Fat: 29.5 g
- Carbs: 33 g
- Fiber: 3.2 g
www.goodbalancedfood.com