Carrot walnut cake how to make easy Carrot walnut cake

Carrot walnut cake how to make easy Carrot walnut cake

Grated carrots give the fluffy sponge cake bite, orange peel provides a fresh aroma, and the cream cheese glaze rounds off the cake perfectly.

INGREDIENTS FOR 12 PIECES 200 g softened butter 200 g sugar 4 eggs 200 g flour 1 teaspoon grated, untreated orange peel 21/2 teaspoon baking powder 200 g carrots, grated 100 g chopped walnuts 50 g desiccated coconut 1/4 teaspoon grated nutmeg IN ADDITION to butter for the Form 150 g double cream cheese 150 g powdered sugar 12 walnut kernel halves for garnish

Carrot Walnut Cake HOW TO DO IT Preheat the oven to 180 C. Grease a springform pan (20 cm) with butter. Cover the bottom of the pan with baking paper.

In a large bowl, beat the butter and sugar until frothy. Stir the eggs into the buttercream one after the other, each with 1 teaspoon flour. Add the orange peel.

Sieve the remaining flour with the baking powder onto the butter and egg mixture. Put the carrots, chopped nuts, coconut flakes and nutmeg on top and stir everything into the mixture.

Pour the mixture into the mold. Press an indentation in the middle. Bake for about 1 hour 45 minutes, until the cake has risen and feels elastic if you press it carefully. Let cool in the mold for 10 minutes. Turn out onto a wire rack and let cool down.

For the topping or the filling, stir the cream cheese with powdered sugar and 1 teaspoon of water until creamy. Halve the cake horizontally. Spread half of the icing on the lower half of the cake, place the upper half of the cake on top. Brush with the rest of the glaze. Cut into pieces and serve.

HOW IT WORKS Orange peel can be finely rubbed off the fruit on a grater. Make sure you only rub the outer layer lightly, the white layer underneath could cause a bitter taste.

Carrot walnut cake how to make easy Carrot walnut cake

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