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Carrot Cake
Moist, tender carrot cake studded with walnuts and spiced with warm cinnamon, crowned with a cloud of fluffy cream cheese frosting. Each forkful delivers earthy sweetness and a subtle crunch that keeps you coming back.
⏱️90 min
🍽️4 portioner
🥕 Vegetariskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat the oven to 160°C. Grease and line a 26cm springform cake tin.
- 2Mix the vegetable oil, flour, bicarbonate of soda, sugar, eggs, salt, and cinnamon together in a bowl until well combined. Stir in the grated carrots and chopped walnuts.
- 3Spoon the mixture into the prepared cake tin and bake for 1 hour 15 minutes, until a skewer inserted into the centre comes out clean.
- 4Remove the cake from the oven and cool for 10 minutes in the tin, then turn out onto a cooling rack and cool completely.
- 5While the cake cools, beat the cream cheese, caster sugar, and butter together until fluffy. Once the cake is completely cool, spread the frosting over the top with a palette knife.