Carrot Cake with Nuts and Cream Cheese Frosting
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes + 4 hours
🥕 Ingredients
14
🍽️ Servings
10
Description
Choose the tastiest carrots for the cake. If you're feeling lazy to grate, you can blend the carrots, but then you'll need a bit more flour, as they release a lot of juice in that state. Suitable nuts include walnuts, pecans, cashews, and sliced almonds. It's very delicious when there are several types. If you decide to stick with one type, choose between walnuts and pecans. If the cake browns quickly on the outside but is not yet baked through, place it on the lower rack of the oven and cover the top with foil. You can replace the cream in the frosting with butter, and substitute powdered sugar with vanilla for regular sugar and vanilla sugar (to taste).
Ingredients
- Turnips - 14.1 oz
- Farm fresh eggs - 4 pieces
- Sugar - 7.1 oz
- Wheat Flour - 2 cups
- Baking Powder - 2 teaspoons
- Vegetable Oil - 10 fl oz
- Vanilla salt - 2 teaspoons
- Cinnamon - 2 teaspoons
- Nutmeg - a pinch
- Salt - a pinch
- Nuts - 1 cup
- Semi-soft cream cheese - 8.8 oz
- 10% cream - 7 fl oz
- Powdered Sugar - 3.5 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Grate half of the carrots on a coarse grater and the other half on a fine grater (approximately 4 carrots).
Step 3
Beat the eggs with sugar, salt, cinnamon, nutmeg, and vanilla sugar.
Step 4
Add the vegetable oil, baking powder, and flour. Mix everything carefully and beat again. The batter will be liquid, like for a sponge cake.
Step 5
Fold the grated carrots and the cup of chopped nuts into the batter.
Step 6
Grease a springform pan with oil and dust with flour (in this case, the diameter of the pan is 26 cm).
Step 7
Pour the batter into the pan and bake at 356°F for 50-60 minutes. If the carrots were very juicy or if your pan diameter is less than 26 cm, the baking time will increase to approximately 70-80 minutes. The cake should be fluffy and a beautiful rich terracotta-brown color.
Step 8
Remove the cake, let it cool in the pan for about 20 minutes. Then transfer it to a plate and let it cool further.
Step 9
For the frosting, whip the cream cheese, cream, and powdered sugar with vanilla. The mixture should increase in volume by 2-2.5 times.
Step 10
Cut the cooled cake into 2 layers, spread with frosting, and refrigerate for at least 4-5 hours to soak.
Step 11
Garnish with nuts before serving.
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