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When I first ate this cake, and it was a few years ago, it did not come to my mind that something sweet made from carrot could be so delicious.

Delicious and fluffy carrot cake with cheese cream topping

Carrot is a vegetable and I think mainly because of that fact some people are still quite skeptical when it comes to trying this cake. Those doubts do not have any grounds. Carrot is naturally sweet and when combined with cinnamon and walnuts, it loses its vegetable flavor.

The carrot cake recipe below is one of the best I’ve tried. The flavour is intense and aromatic. The color of the cake is quite dark, not yellow as you can sometimes find in other carrot cakes (I personally do not like those). I wholeheartedly recommend this recipe.

If you decide to try this recipe, I encourage you to share photos in the Comment section.

Bon Appetit 🙂

  • Ingredients:

    • 340 gr of carrot
    • 1 cup of walnuts
    • 300 gr of muscovado sugar
    • 1 and 1/2 teaspoon of baking powder
    • 1 teaspoon of soda bicarbonate
    • 1/2 teaspoon of salt
    • 1 and 1/2 teaspoon of cinnamon
    • 4 eggs
    • 240 ml of sunflower oil
    • 2 teaspoons of vanilla extract
    • 260 gr of plain flour

    Cream cheese topping:

    • 150 gr of cream cheese
    • 3 teaspoons of icing sugar
    • 3 tablespoons of lemon juice
    • plus grated lemon zest

    In addition, a baking tin (round-shaped, mine was 25 centimeters in diameter), margarine and bread crumbs for the mold.

  • Sift the flour and add baking powder, salt, baking soda and cinnamon. Beat the yolks with brown sugar and vanilla extract in a separate bowl. Once finished, gradually add the oil and keep mixing. Add the dry ingredients gradually to the liquid mixture, while folding it thoroughly. Grate the carrot on a medium-sized grater. Keep mixing. Chop the walnuts and add them to the cake mixture. I personally prefer using bigger chunks of walnuts. Whisk the egg whites with a pinch of salt. Once ready, add it gently to the other ingredients. Grease the baking tin with margarine and sprinkle with bread crumbs and pour the cake mixture in it. Bake at 180 degrees Celsius for for at least an hour.

    Combine the cream cheese with lemon juice, icing sugar and lemon zest.

    Cover the baked carrot cake with the cream cheese topping and decorate with walnuts.

    Delicious and fluffy carrot cake with cheese cream topping


  • Delicious and fluffy carrot cake with cheese cream topping

    My baking tin was 25 centimeters in diameter, therefore I baked the cake for an hour. Depending on the size of the mold you use, the cake should stay for less or more time in the oven. Best is to check the top of the cake. If it is well grown and not sunk, it means that the cake is baked.

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