Carrot Cake with Walnuts and Cinnamon
Baking and Desserts • Italian
Description
This amount of ingredients is intended for two fairly thick layers (bake the layers separately) and frosting to create a filling and completely cover the cake. Readers suggest reducing the amount of sugar in the batter to one cup, and in the frosting to two cups of powdered sugar. Feel free to adjust to your taste - in my recipe, the not-too-sweet layers are paired with a very sweet frosting, but many prefer the opposite.
Ingredients
- Chicken Egg 4 pieces
- Vegetable Oil 10 fl oz
- Sugar 2 glasses
- Wheat Flour 2 glasses
- Baking Powder 2 spoons
- Activated Baking Soda 2 spoons
- Salt ½ spoons
- Ground Cinnamon 2 spoons
- Carrot 4 pieces
- Walnuts 5 oz
- Butter 5 oz
- Semi-soft cream cheese 10 oz
- Vanilla extract 3 spoons
- Powdered Sugar 4 glasses
Step-by-Step Guide
Step 1
Preheat the oven to 345°F. Grease a baking dish with butter. Grate the carrots using a fine grater until you have 3 cups.
Step 2
Combine the eggs, vegetable oil, sugar, and 2 teaspoons of vanilla extract, and whisk together. Then add the flour, cinnamon, baking soda, and baking powder. Finally, fold in the carrots and nuts.
Step 3
Bake in the oven for 40–50 minutes. Let it cool before removing the pie from the pan.
Step 4
For the cream, mix together the butter, cream cheese, powdered sugar, and vanilla. Beat until you achieve a smooth cream. Decorate the cooled pie with the cream and, if desired, add some nuts on top.
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