Carrot Cake

Moist carrot cake with walnuts and creamy frosting.

Prep time: 60 min Oven temp: 180 °C Servings: 10
Cakes & tartspie-tart

Ingredients

  • 4 eggs
  • 300g wheat flour
  • 250g brown sugar
  • 185 ml sunflower oil
  • 400g carrots
  • 55g walnuts
  • 2 tsp cinnamon
  • ½ tsp salt
  • For frosting: 180g soft butter, 180g cream cheese, 3 drops vanilla extract, 250g powdered sugar

Instructions

Peel and grate the carrots, chop the walnuts and beat the eggs. Preheat the oven to 180 degrees. Grease the cake pan and dust with flour. Beat the eggs with sugar until creamy and stir in the oil. Sift flour with salt, cinnamon and baking powder over it and mix with the egg-butter mixture. Add the grated carrots and chopped walnuts and mix well. Pour into the cake pan and bake for about 1 hour, until a skewer comes out clean. Let cool. For the frosting: mix soft butter with powdered sugar until stiff, stir in cream cheese and vanilla until creamy.