You usually don’t expect veggies in desserts but this one tastes really delicious. Carrot cake is easy to make, you just mix the ingredients in particular order and bake. Make sure you don’t over bake and burn it, best if you check after 50 minutes, just test it with a toothpick that should come out dry.

I like to serve Carrot cake with cream cheese frosting (it comes out quite sweet so you can add less sugar if you want, but the frosting can be more runny if you do), but you can use other frostings to your liking too.

You can definitely bake this cake for Easter or other special occasion.

Carrot Cake

Cook Time 1 hour 30 minutes
Servings 8 portions

Ingredients

  • 140 grams of sugar
  • 1 tea spoon of baking soda
  • 7 grams of baking powder (half a bag)
  • Pinch of salt
  • Half a tea spoon of cinnamon
  • Pinch of nutmeg
  • Pinch of cloves
  • 200 grams of flour
  • 280 grams of carrots
  • 1 apple (round 100 grams) or apple puree
  • 80 grams of walnuts (+ more for decorating)
  • 2 dl of vegetable oil
  • 3 eggs
  • Vanilla extract

Cream cheese frosting:

  • 100 grams of butter
  • 250 grams of cream cheese (Philadelphia)
  • 200 grams of icing sugar

Instructions

  • Peel and grate carrots and the apple. Chop the walnuts.
    Put all dry ingredients in one bowl and stir (flour, baking soda and powder, salt, cinnamon, nutmeg, cloves, flour).
  • Put wet ingredients in another bowl and stir (eggs, vanilla extract, olive oil). Then add it to dry ingredients and stir.
    Add in grated carrots and apple and stir then also stir in chopped walnuts.
  • Put in a smaller, round baking tray (18 cm in diameter) and bake on 180 degrees Celsius for 55 minutes to 1 hour. (Test it, toothpick should come out dry.)
    Let it cool down completely. Then slice it to get two layers. (trim off the top to make it even)
  • When preparing the cream cheese frosting make sure that butter and cream cheese is at room temperature then whisk it together so it combines nicely. Add in vanilla and sugar and whip until creamy.
    Put the bottom layer of the cake on a serving plate, frost it with half of the cream, cover with second cake layer and add the rest of the cream on top.
    Decorate with more walnuts if you want. Let it chill for a few hours then serve.
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