Carrot cake

Based on 1 ratings
Senna

Senna

Community member

"This is my favorite cake recipe ever!"

Difficulty

Easy 👌
30
min.
Preparation
60
min.
Baking
20
min.
Resting

Ingredients

Servings2
1
eggs
60 ml
sunflower oil
50 g
caster sugar
tsp
vanilla extract
60 g
flour
g
baking powder
¼ pinch
salt
tbsp
ground cinnamon
¼ tbsp
speculaas spice
80 g
carrots
30 g
chopped walnuts
butter (for greasing)
40 g
cream cheese
10 g
butter (room temperature)
walnut (for garnish)
15 g
sugar

Utensils

2 stand mixers with whisks, springform pan (10 in.), parchment paper

  • Step 1/7

    Preheat the oven to 180 degrees. Grate the carrots and roughly chop the walnuts.

  • Step 2/7

    • stand mixer with whisk

    Mix together the eggs, sunflower oil, sugar and vanilla extract for a few minutes.

  • Step 3/7

    Sieve the flour, add in the baking powder, salt, cinnamon and speculaas spice. Mix with a wooden spoon. Add in the carrots and the walnuts and mix until combined

  • Step 4/7

    • springform pan (10 in.)
    • parchment paper

    Grease the springform and put parchment paper on the bottom. Pour in the batter and bake the cake for 60 minutes. Let ik cool down

  • Step 5/7

    • stand mixer with whisk

    Mix the cream cheese, butter and powdered sugar (if you don’t have powdered sugar, you can make it yourself by blending the sugar). Mix until smooth.

  • Step 6/7

    Cut the cake (all cooled down) horizontal in half. Use around half of the frosting on the bottom and put the top back on, now spread the rest on top. Garnish with walnuts on top

  • Step 7/7

    If you don’t use the frosting you can keep the cake covered outside of the refrigerator. With frosting in the refrigerator. Before serving, take the cake out of the refrigerator.

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