Carrot Walnut Cake

45 mins
Serves 1
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Directions

  1. 1Pre-heat conventional oven to 160 degrees Celsius. (convection oven: 140 degrees celsius)
  2. 2Pre-heat conventional oven to 160 degrees Celsius. (convection oven: 140 degrees celsius)
  3. 3Pre-heat conventional oven to 160 degrees Celsius. (convection oven: 140 degrees celsius)
  4. 4In a bowl, whisk together sifted flour with baking powder, baking soda, cinnamon powder, nutmeg and salt.
  5. 5In a bowl, whisk together sifted flour with baking powder, baking soda, cinnamon powder, nutmeg and salt.
  6. 6In a bowl, whisk together sifted flour with baking powder, baking soda, cinnamon powder, nutmeg and salt.
  7. 7In another bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
  8. 8In another bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
  9. 9In another bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
  10. 10Gradually add flour mixture.
  11. 11Gradually add flour mixture.
  12. 12Gradually add flour mixture.
  13. 13Fold in grated carrots and chopped walnuts.
  14. 14Fold in grated carrots and chopped walnuts.
  15. 15Fold in grated carrots and chopped walnuts.
  16. 16Pour equally into two 24cm round pan.
  17. 17Pour equally into two 24cm round pan.
  18. 18Pour equally into two 24cm round pan.
  19. 19Bake at 160 degrees Celsius conventional oven for 45 minutes. (140 degrees Celsius convection oven for 45 minutes)
  20. 20Bake at 160 degrees Celsius conventional oven for 45 minutes. (140 degrees Celsius convection oven for 45 minutes)
  21. 21Bake at 160 degrees Celsius conventional oven for 45 minutes. (140 degrees Celsius convection oven for 45 minutes)
  22. 22Let cakes cool down completely, then remove from pans and cut dome tops.
  23. 23Let cakes cool down completely, then remove from pans and cut dome tops.
  24. 24Let cakes cool down completely, then remove from pans and cut dome tops.
  25. 25Make the cream cheese buttercream (recipe below).
  26. 26Make the cream cheese buttercream (recipe below).
  27. 27Make the cream cheese buttercream (recipe below).
  28. 28Top the first cake with cream cheese buttercream.
  29. 29Top the first cake with cream cheese buttercream.
  30. 30Top the first cake with cream cheese buttercream.
  31. 31Put the second cake on top, then cover whole cake with the rest of the buttercream.
  32. 32Put the second cake on top, then cover whole cake with the rest of the buttercream.
  33. 33Put the second cake on top, then cover whole cake with the rest of the buttercream.
  34. 34Decorate cake (top and side) with chopped walnuts.
  35. 35Decorate cake (top and side) with chopped walnuts.
  36. 36Decorate cake (top and side) with chopped walnuts.
  37. 37Slice and serve. Enjoy!
  38. 38Slice and serve. Enjoy!
  39. 39Slice and serve. Enjoy!
  40. 40Mix unsalted butter, cream cheese, icing sugar, vanilla extract, and lemon juice altogether until soft and smooth for the cream cheese buttercream.
  41. 41Mix unsalted butter, cream cheese, icing sugar, vanilla extract, and lemon juice altogether until soft and smooth for the cream cheese buttercream.
  42. 42Mix unsalted butter, cream cheese, icing sugar, vanilla extract, and lemon juice altogether until soft and smooth for the cream cheese buttercream.

Ingredients

  • 2 cups plain flour
  • 2 cups plain flour
  • 2 cups plain flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 2 tsp cinnamon powder
  • 2 tsp cinnamon powder
  • 2 tsp cinnamon powder
  • 0.25 nutmeg
  • 0.25 nutmeg
  • 0.25 nutmeg
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2 cups grated carrots
  • 2 cups grated carrots
  • 2 cups grated carrots
  • 0.5 cup chopped walnuts
  • 0.5 cup chopped walnuts
  • 0.5 cup chopped walnuts
  • 0.5 cup chopped walnuts (for topping)
  • 0.5 cup chopped walnuts (for topping)
  • 0.5 cup chopped walnuts (for topping)
  • 112 g unsalted butter
  • 112 g unsalted butter
  • 112 g unsalted butter
  • 168 g cream cheese
  • 168 g cream cheese
  • 168 g cream cheese
  • 285 g icing sugar
  • 285 g icing sugar
  • 285 g icing sugar
  • 0.75 tsp vanilla extract
  • 0.75 tsp vanilla extract
  • 0.75 tsp vanilla extract
  • 0.75 tsp lemon juice
  • 0.75 tsp lemon juice
  • 0.75 tsp lemon juice

Equipment

conventional ovenconvection ovenbowlwhisk24cm round pan