Carrot Walnut Cake
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Carrot cake became popular in the United States during World War II when sugar was rationed, and carrots were used as a substitute for sweeteners.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Carrot Walnut Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix together the grated carrots, chopped walnuts, flour, baking powder, cinnamon, and salt.
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In a separate bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Pour the batter into a greased and floured cake pan.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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In a small bowl, mix together the cream cheese, powdered sugar, and lemon juice until smooth.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.