Carrot Cake with Cream Cheese Icing
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
1
- For the cake
- butter (for the baking pan)
- Pastry flour (for the baking pan)
- 150 grams brown sugar
- 1 tsp Gingerbread spice
- 120 milliliters vegetable oil
- 1 tsp Baking powder
- 150 grams Pastry flour
- 2 Tbsps cocoa powder
- 3 eggs
- ½ tsp salt
- 2 carrots (400 grams)
- 50 grams chopped Walnut
- For the icing
- 175 grams powdered sugar
- 75 grams cream cheese
- ½ tsp organic lemon zest
- 1 Tbsp lemon juice
- 2 Tbsps finely chopped Walnut
Preparation steps
1.
For the cake: Preheat the oven to 180°C (approximately 350°F). Grease the loaf pan with softened butter. Spread some flour evenly throughout the mold and tap out excess flour.
2.
Add sugar and mixed spice in a bowl. Mix in the oil, baking powder, flour, cocoa, egg and salt. Peel and finely shred the carrots. Add carrots and chopped walnuts into the batter and pour into the prepared pan.
3.
Bake in preheated oven for approximately 45 minutes (or until an inserted toothpick comes out clean).
4.
Remove from oven, let cool for about 15 minutes. Remove from the pan and let cool on a wire rack.
5.
For the icing: Cream powdered sugar with cream cheese, stir the lemon juice and zest and mix until smooth. Spread on the cake and serve sprinkled with walnuts.
