In this post, I would like to share with you my favorite dessert recipe. Yes, I am not afraid to admit this. Carrot cake, especially with cream cheese frosting, is my favorite not only to eat but also to make. It is a really simple recipe. I divide it into several steps. First, you combine all “wet ingredients” with sugar, and then add all the dry ingredients. The last step will be carrot with nuts and/or raisins. All is left to do is to bake it in the oven.
The cake that I will show you today has only walnuts. I most often add raisins alongside walnuts to make it extra moist. The recipe of icing here is an original one. As it contains only three ingredients but nonetheless is still delicious. You can always make cake without cream cheese frosting but I will not advise you.
Carrot Cake Ingredients:
- 250 ml vegetable oil;
- 180 g of sugar;
- 3 eggs;
- 250 g all-purpose flour;
- 350 g carrots;
- 150 g walnuts;
- 1 tsp. baking powder;
- 11/3 tsp. baking soda;
- 1/4 tsp. salt;
- 1 tsp. ground cinnamon;
- 1/2 tsp. ground nutmeg;
- 1/2 tsp. ground dry ginger;
- 1 tsp. vanilla.
If you have no scales to measure necessary amount of listed ingredients, you can always check our articles on volume to weight conversions by clicking on the ingredient.
Cream Cheese Frosting Ingredients:
- 150 g cream cheese;
- 30 g powdered sugar;
- 1 tsp. lemon juice.
How to bake carrot cake with walnuts:
- Combine three eggs, sugar, salt, vanilla and vegetable oil in a large mixing bowl.
- Whisk all the ingredients together. The mixture should be nicely blended. You can use either a whisk or a hand mixer for the purpose.
- Combine all the dry ingredients: all-purpose flour, baking powder, baking soda, and ground cinnamon, nutmeg and dry ginger. Try adding dry ingredients into the mixture through a fine strainer (in small portions).
- Mix thoroughly for several minutes with a spatula until everything is incorporated. Stir the batter until smooth.
- Grate carrot.
- Add it to the bowl together with chopped nuts. Stir until well combined.
- Take a baking pan, grease it with oil or use parchment paper. Pour batter into the pan and spread it evenly.
- Bake carrot caked for 50 minutes at 350°F/180°C. You can always check the readiness with a cake tester. Try not to overbake the cake. When ready leave it to cool down before frosting.
How to make cream cheese frosting for carrot cake:
- Combine cream cheese with powdered sugar (or condensed milk) and lemon juice.
- Beat the ingredients until well blended. If cream cheese frosting came out too soft, leave for 30 minutes in a fridge.
- Frost the cake and add some chopped walnuts and several leaves of fresh mint to decorate.
Enjoy your meal!
You do not have to possess any special skills to make this dessert for you family. And believe me they will love it for sure. Before cooking, make sure that no one is allergic to any ingredient from the recipe. All your questions you can leave in the comment section below.
Carrot Cake with Cream Cheese Frosting Recipe
Ingredients
- 250 ml vegetable oil
- 180 g sugar
- 3 eggs
- 250 g all-purpose flour
- 350 g carrots
- 150 g walnuts
- 1 tsp. baking powder
- 1⅓ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground dry ginger
- 1 tsp. vanilla
- 150 g cream cheese (frosting ingredient)
- 30 g powdered sugar (frosting ingredient)
- 1 tsp. lemon juice (frosting ingredient)
Instructions
- Combine three eggs, sugar, salt, vanilla and vegetable oil in a large mixing bowl.
- Whisk all the ingredients together. The mixture should be nicely blended. You can use either a whisk or a hand mixer for the purpose.
- Combine all the dry ingredients: all-purpose flour, baking powder, baking soda, and ground cinnamon, nutmeg and dry ginger. Try adding dry ingredients into the mixture through a fine strainer (in small portions).
- Mix thoroughly for several minutes with a spatula until everything is incorporated. Stir the batter until smooth.
- Grate carrot.
- Add it to the bowl together with chopped nuts. Stir until well combined.
- Take a baking pan, grease it with oil or use parchment paper. Pour batter into the pan and spread it evenly.
- Bake carrot caked for 50 minutes at 350°F/180°C. You can always check the readiness with a cake tester. Try not to overbake the cake. When ready leave it to cool down before frosting.
- Combine cream cheese with powdered sugar (or condensed milk) and lemon juice.
- Beat the ingredients until well blended. If cream cheese frosting came out too soft, leave for 30 minutes in a fridge.
- Frost the cake and add some chopped walnuts and several leaves of fresh mint to decorate. Enjoy your meal!
If you liked my recipe, please, share it with your friends!
