Ingredients:
100 gr walnuts
340 gr raw peeled carrots
260 gr all-purpose flour
4 gr baking soda
6 gr baking powder
3 gr salt
4 gr ground cinnamon
4 large eggs, at room temperature
300 gr granulated white sugar
3 teaspoons vanilla extract
220 ml vegetable oil
100 gr unsalted butter, at room temperature
180 gr icing sugar, sifted
1 tablespoon freshly squeezed lemon juice
200 gr full-fat cream cheese
Instructions:
1. Preheat the oven at 180 C. Grease two 23x5 cm round cake pans or one 37x25 cm rectangle pan.
2. Chop coarsely the walnuts. Peel and grate the carrots.
3. In a bowl, sift together the flour, baking soda, baking powder, salt and ground cinnamon.
4. In a separate bowl, beat the eggs about 1 minute. Add the sugar and 2 teaspoons of vanilla extract and beat on high speed, until the batter is thick and light colored (about 4 minutes).
5. With the mixer on low speed, gradually add the oil in a steady stream and beat until combined.
6. Add the flour mixture and beat just until incorporated.
7. With a rubber spatula fold in the grated carrots and chopped nuts.
8. Pour the batter into the prepared rectangle pan. If you use two round pans, evenly divide the batter between the two and bake 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove from oven and let the cake cool completely on a wire rack.
10. In a bowl, beat the butter until smooth. Add the powdered sugar and one teaspoon vanilla extract and beat until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed.
11. Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions, beating until the frosting is nice and smooth.
12. Cut the rectangle cake lengthwise into three pieces.
13. Place one layer of the cake on a cake board or your serving platter. Spread with about 1/2 of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting. Then add the third cake layer on top and press gently.
**The cake can be covered and stored in the refrigerator for about five days.
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