Carrot cake without walnuts
A cinnamon carrot cake topped with sweetened cream cheese, prepared without walnut kernels.
Active time37 min
Cooking45 min
Total2 h 30 minResting : 1 h
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Ingredients
- 300 g carrot
- 200 g cream cheese
- 3 eggs
- 3 g ground cinnamon
- 200 g wheat flour
- 100 ml sunflower oil
- 8 g baking powder
- 60 g icing sugar
- 150 g brown sugar
Preparation
Preheat the oven to 180 °C. Peel and grate the carrots. Whisk the eggs, sugar and oil. Add the flour, baking powder, cinnamon and carrots.
300 g carrot3 eggs3 g ground cinnamon200 g wheat flour100 ml sunflower oil8 g baking powder150 g brown sugar- oven
- grater
- mixing bowl
- whisk
Pour into a lined 22 centimetre tin and bake for 40 to 45 minutes, until cooked through in the centre. Leave to cool completely, for approximately 1 hour.
- tin
- baking paper
- oven
Mix the cream cheese and icing sugar, then spread over the cold cake. Refrigerate until serving.
200 g cream cheese60 g icing sugar- bowl
- spatula
- refrigerator
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration