This Carrot Cake with Cream Cheese Frosting recipe brings you the perfect balance of moist, flavorful cake with a rich and creamy topping. Infused with the goodness of freshly grated carrots and the crunch of walnuts, this cake is a wholesome treat that doesn’t skimp on taste. Topped with a silky cream cheese frosting and garnished with chopped walnuts and marzipan carrots, it’s as visually appealing as it is delicious.
Why You’ll Love This:
This cake stands out for its delightful texture and depth of flavor, combining the natural sweetness of carrots with the nuttiness of walnuts. The cream cheese frosting adds a luxuriously smooth contrast that melts in your mouth. Whether you’re a fan of carrot cake or trying it for the first time, this recipe promises satisfaction with every bite.
Perfect Occasion:
Ideal for celebrations, gatherings, or as a special weekend baking project, this Carrot Cake with Cream Cheese Frosting is versatile enough for any event. It makes an excellent choice for birthdays, holidays, or any time you want to treat yourself and your loved ones to something truly special.
Decoration Tips:
For an eye-catching finish, sprinkle chopped walnuts around the edge of the cake and place marzipan carrots strategically for a playful touch. If you’re feeling creative, you can also pipe additional cream cheese frosting around the top and bottom edges of the cake for a more elaborate decoration. A light dusting of cinnamon over the frosting can add an extra hint of warmth and spice.
For the Cake:
- 2 eggs
- 120g sugar
- 100ml sparkling water
- 100ml oil
- 120g flour
- 40g chopped walnuts
- 50g cornstarch
- 1/2 packet baking powder
- 2 teaspoons vanilla extract or 1 packet vanilla sugar
- 60g grated carrots
For the Cream Cheese Frosting:
- 200ml heavy cream
- 3 tablespoons powdered sugar
- 180g cream cheese
- 4 teaspoons stabilizer (e.g., San-Apart)
Decoration:
- Chopped walnuts
- Marzipan carrots
Preparation:
- Whisk eggs, sugar, and vanilla until fluffy. Blend in oil and sparkling water.
- Sift together flour, baking powder, and cornstarch, then fold into the wet mixture. Gently fold in carrots and walnuts.
- Pour batter into a 24cm springform pan and bake at 180°C (356°F) for 20-25 minutes. Perform a toothpick test at the 20-minute mark.
- Let the cake cool. For the frosting, whip heavy cream, cream cheese, powdered sugar, and stabilizer until stiff. Spread over the cooled cake.
- Decorate with chopped walnuts and marzipan carrots.
Enjoy this beautifully balanced Carrot Cake with Cream Cheese Frosting, where every slice brings a burst of flavor and joy!
