A delicious carrot cake filled with smooth cream cheese and walnuts is today's cooking proposal—a tasty and healthy dessert that uses carrots in a sweet recipe. This dish is super simple and easy to make, making it an excellent option for kids to enjoy carrots and try different desserts beyond...
Ingredients
For the cake
grated carrots175g
flour175g
eggs3
brown sugar150g
oil75mL
shredded coconut50g
baking powder1tbsp
nutmeg1pinch
ground cinnamon1tsp
For the cream
cream cheese175g
butter175g- sugar225g
vanilla extract1dash
Nutrition (per serving)
Calories
484.4kcal (24.22%)
Protein
4.3g (8.56%)
Carbs
56.0g (20.38%)
Sugars
40.1g (80.12%)
Healthy Fat
11.9g
Unhealthy Fat
11.5g
% Daily Value based on a 2000 calorie diet
How to make Carrot Cake
For the cake
- Step 1
In a bowl, combine the eggs and brown sugar. Beat until you achieve a smooth and homogeneous cream.
- Step 2
Add the oil, grated carrots, cinnamon, shredded coconut, and nutmeg. Mix well to incorporate everything.
- Step 3
Gradually add the flour, mixing thoroughly, and finally add the baking powder with gentle, folding movements.
- Step 4
Grease and flour a circular mold (25 cm/10 inches in diameter) and pour the mixture into it.
- Step 5
Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes, or until the cake is golden and a toothpick inserted comes out clean. Remove from the oven and let cool.
For the cream
- Step 1
In a bowl, mix all the cream ingredients until well combined and you achieve a smooth and homogeneous mixture.
Assembly
- Step 1
Once the cake has cooled, remove it from the mold and cut it in half horizontally. Spread half of the cream on the bottom layer and place the top layer back on.
- Step 2
Serve the carrot cake decorated with the remaining cream and garnish with chopped walnuts.
Nutrition (per serving)
Nutrition (per serving)
Calories
484.4kcal (24.22%)
Protein
4.3g (8.56%)
Carbs
56.0g (20.38%)
Sugars
40.1g (80.12%)
Healthy Fat
11.9g
Unhealthy Fat
11.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the cake is completely cooled before applying the cream to prevent it from melting.
Use freshly grated carrots for the best flavor and texture.
You can toast the walnuts slightly before using them as garnish for added flavor.
FAQS
Can I use a different type of sugar?
Yes, you can substitute brown sugar with white sugar or coconut sugar, but it may slightly alter the flavor.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for regular flour.
How do I store the carrot cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I skip the shredded coconut?
Yes, you can omit the shredded coconut if you prefer or substitute it with chopped nuts.
Can I freeze the carrot cake?
Yes, you can freeze the cake without the cream for up to 2 months. Wrap it tightly in plastic wrap and store in an airtight container.
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