American Carrot Cake

A dense, moist crumb with crunchy walnuts and warm cinnamon notes. The creamy frosting provides a fresh tang that balances the sweetness.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 798
• Protein: 11 g
• Carbs: 66 g
• Fat: 54 g

Ingredients

• 150 g Carrot ( finely grated )
• 125 g Wheat flour
• 100 g Brown sugar
• 2 piece Egg
• 100 ml Sunflower oil
• 50 g Walnut kernel ( roughly chopped )
• 1 tsp Cinnamon ground
• 0.5 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 pinch Fleur de sel
• 25 g Minimum butter sweet ( softened )
• 0.5 tsp Vanilla extract
• 150 g Cream cheese ( at room temperature )
• 50 g Icing sugar ( sifted )

Instructions

1. Prepare carrots and walnuts

   Finely grate the carrots; they should feel moist. Roughly chop the walnuts to maintain a nice crunch.

2. Mix dry ingredients

   In a bowl, sift the flour with cinnamon, baking powder, baking soda, and salt. This ensures an even rise.

3. Wet mixture

   Whisk eggs with brown sugar until slightly pale. Slowly pour in the oil while whisking to create an emulsion.

4. Combine and bake

   Fold carrots and walnuts into the mixture, then add the dry ingredients. Mix with a spatula without overworking. Bake at 180°C until a skewer comes out clean.

5. Frosting

   Cream the softened butter with cream cheese, icing sugar, and vanilla. The frosting should be smooth and hold its shape. Spread over the completely cooled cake.

Chef's tips

• Ensure the cake is completely cold before frosting, otherwise the butter will melt and the frosting will run.
• Do not squeeze the carrots after grating; their juice is key to a moist crumb.

Storage

Store for up to 3 days in the refrigerator in an airtight container to keep the frosting fresh.