Carrot Walnut Cake
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.
Ingredients
- 200 gram Carrots
- 100 gram Walnuts
- 200 gram All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 3 unit Eggs
- 1 cup Vegetable oil
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the grated carrots, chopped walnuts, flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into a greased and floured cake pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, mix together the cream cheese, powdered sugar, and lemon juice until smooth.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- 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.