This is an easy carrot cake recipe, the method of preparation is simple. Ground walnut is added to give the cake a touch of nutty flavour, you may replace it with ground hazelnut. Vegetable oil is used is this recipe as it will prevent the carrot cake from hardening when chilled.
Do you know what’s better than carrot cake? Walnut carrot cake with cream cheese frosting.
This walnut carrot cake is a dream
It’s got all the crunchy, nutty goodness of a walnut layer cake, with just enough spice to make it interesting. The cream cheese frosting is creamy and tangy, and perfectly complements the sweetness of the cake. If you love carrot cake but want something different, this recipe is definitely for you!
I know that sounds like a bold claim, but it’s true. I’ve tried it, and I’ve been making it for years. It’s like my family’s secret weapon for birthdays and special occasions, and we love it so much.
It has all of the things you want from a carrot cake: moistness, spice, sweetness, creamy frosting, and crunchy walnuts.
How to make the lemon cream cheese frosting.
Lemon cream cheese frosting is a classic addition to carrot cake. It’s just as delicious on the outside of the cake as it is on top. It’s easy to make Lemon cream cheese frosting. Mix together cream cheese, butter, icing sugar and lemon juice, whipped over medium speed until light and fluffy. the frosting can be made in under 10 minutes.
The lemon cream cheese frosting gives this carrot cake a bright, citrusy burst of flavor while the moist and fluffy cake keeps it from being too sweet.
Related Recipe:
CHINESE VERSION: 简易奶油芝士霜胡萝卜蛋糕食谱
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Carrot Cake with Cream Cheese Frosting Recipe | MyKitchen101en
Yields: 16 servings
Ingredients for carrot cake:
Ingredients for carrot cake:
- 200 g grated carrot
- 100 g ground walnut
- 4 eggs (grade A/size: L)
- 3/4 tsp fine salt
- 200 g soft brown sugar
- 240 g cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp ground cinnamon
- 250 g corn oil (or other vegetable oil)
- grated lemon zest of 2 lemons
Ingredients for cream cheese frosting:
- 180 g cream cheese (room temperature)
- 90 g butter (salted, softened)
- 80 g icing sugar
- 1 tsp lemon juice
How to make carrot cake:
1 Grease and line 9-inch (23-cm) square baking pan with non-stick baking paper.
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2 Finely grate carrot, measure out 200 g of grated carrot. (Reminder: You may use manual fine grater to grate the carrot too.)
3 Chop walnut until fine with food processor. (Reminder: You may also use store-bought ground walnut.)
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4 Add a tray of water (about 2 cups) in the oven, then preheat oven to 160°C/320°F.
5 Sift together cake flour, baking powder, baking soda and ground cinnamon, mix well.
6 Whisk together eggs, salt and soft brown sugar, sift in flour mixture, mix well. Add in corn oil, mix well. Add in grated carrot, ground walnut and grated lemon zest, mix well.
7 Pour batter into lined baking pan.
8 Bake in the preheated oven at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until completely cooked.
9 Unmould the cake, set aside to cool completely on wire rack (at least 6″ from countertop).
10 For cream cheese frosting: Combine cream cheese, butter, icing sugar and lemon juice, beat over medium speed until light and fluffy.
11 Trim the sides and level the top of the cake, spread cream cheese frosting on top of the cake evenly with icing spatula.
12 Cut cake into 16 pieces. (For storage: Put sliced cakes in container and keep refrigerated.)
Moist Carrot Cake Recipe (Cream Cheese Frosting)
This is an easy and moist carrot cake recipe, the method of preparation is simple. Ground walnut is added to give the cake a touch of nutty flavour, you may replace it with ground hazelnut.
- square baking pan
For carrot cake:
- 200 g grated carrot
- 100 g ground walnut
- 4 eggs (grade A/size: L)
- ¾ tsp fine salt
- 200 g soft brown sugar
- 240 g cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅓ tsp ground cinnamon
- 250 g corn oil (or other vegetable oil)
- 2 grated lemon zest (of 2 lemons)
For cream cheese frosting:
- 180 g cream cheese (room temperature)
- 90 g butter (salted, softened)
- 80 g icing sugar
- 1 tsp lemon juice
Grease and line 9-inch (23-cm) square baking pan with non-stick baking paper.
Finely grate carrot, measure out 200 g of grated carrot. (Reminder: You may use manual fine grater to grate the carrot too.)
Chop walnut until fine with food processor. (Reminder: You may also use store-bought ground walnut.)
Add a tray of water (about 2 cups) in the oven, then preheat oven to 160°C/320°F.
Sift together cake flour, baking powder, baking soda and ground cinnamon, mix well.
Whisk together eggs, salt and soft brown sugar, sift in flour mixture, mix well. Add in corn oil, mix well. Add in grated carrot, ground walnut and grated lemon zest, mix well.
Pour batter into lined baking pan.
Bake in the preheated oven at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until completely cooked.
Unmould the cake, set aside to cool completely on wire rack (at least 6″ from countertop).
For cream cheese frosting: Combine cream cheese, butter, icing sugar and lemon juice, beat over medium speed until light and fluffy.
Trim the sides and level the top of the cake, spread cream cheese frosting on top of the cake evenly with icing spatula.
Cut cake into 16 pieces. (For storage: Put sliced cakes in container and keep refrigerated.)
This recipe yields 16 pieces of cakes.
The nutritional value for reference is for 1 piece of cake.
