Carrot Cake with Walnuts and Cinnamon

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This amount of ingredients is intended for two fairly thick layers (bake the layers separately) and frosting to create a filling and completely cover the cake. Readers suggest reducing the amount of sugar in the batter to one cup, and in the frosting to two cups of powdered sugar. Feel free to adjust to your taste - in my recipe, the not-too-sweet layers are paired with a very sweet frosting, but many prefer the opposite.

Ingredients

Chicken Egg - 4 pieces
Vegetable Oil - 8 fl oz
Sugar - 2 glasses
Wheat Flour - 2 glasses
Baking Powder - 2 spoons
Activated Baking Soda - 2 spoons
Salt - ½ spoons
Ground Cinnamon - 2 spoons
Carrot - 4 pieces
Walnuts - 6 oz
Butter - 4.2 oz
Semi-soft cream cheese - 8.1 oz
Vanilla extract - 3 spoons
Powdered Sugar - 4 glasses

Step by Step guide

Step 1

Preheat the oven to 347°F. Grease a baking dish with butter. Grate the carrots using a fine grater until you have 3 cups.

Step 2

Combine the eggs, vegetable oil, sugar, and 2 teaspoons of vanilla extract, and whisk together. Then add the flour, cinnamon, baking soda, and baking powder. Finally, fold in the carrots and nuts.

Step 3

Bake in the oven for 40–50 minutes. Let it cool before removing the pie from the pan.

Step 4

For the cream, mix together the butter, cream cheese, powdered sugar, and vanilla. Beat until you achieve a smooth cream. Decorate the cooled pie with the cream and, if desired, add some nuts on top.