This moist carrot cake is packed with the flavors of fresh carrots and warm spices in every bite. The addition of walnuts gives it a delightful crunch, while the creamy frosting made with labneh cheese adds a touch of richness. This cake is incredibly soft, and the carrots give it a naturally moist texture. Whether you’re serving it as a dessert or for an afternoon treat, this cake is sure to be a hit with family and friends!
Why You’ll Love This Recipe: You’ll love this recipe because it’s incredibly moist and flavorful, with the perfect combination of grated carrots, crunchy walnuts, and a hint of cinnamon. The frosting made with labneh cheese and butter adds a creamy and tangy element that perfectly complements the sweetness of the cake. This carrot cake is simple to make and is a wonderful dessert for any occasion. The balance of spices, sweetness, and textures makes every bite satisfying and delicious.
Perfect Occasion: This carrot cake is perfect for birthdays, family gatherings, or even just a cozy afternoon with tea or coffee. Its moist and tender texture makes it ideal for fall and winter, but it’s versatile enough to be enjoyed year-round. Whether you’re celebrating a special occasion or simply craving something sweet, this cake will add a touch of comfort to any moment.
Decoration Tips: To make your carrot cake even more beautiful, you can garnish it with chopped walnuts and grated carrots on top. A light sprinkle of cinnamon adds a warm touch. If you want to make it more festive, consider adding a drizzle of honey or a dusting of powdered sugar. For an elegant presentation, serve the cake on a decorative platter with a few extra walnut halves and a sprinkle of cinnamon around the edges.
Ingredients:
- 3 eggs
- 3/4 cup white sugar
- 3 tablespoons brown sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 large carrots (grated)
- 1 cup walnuts (chopped)
- 1 teaspoon cinnamon
- 1 packet baking powder
- 1 packet vanilla sugar
For the Frosting:
- 1/2 cup powdered sugar
- 3 tablespoons labneh cheese
- 2 tablespoons butter (softened at room temperature)
Instructions:
- Preheat your oven to 180°C (350°F).
- In a large bowl, beat the eggs, white sugar, and brown sugar together until light and fluffy.
- Grate one of the carrots and blend it with the vegetable oil to make a smooth puree. Add this puree to the egg and sugar mixture and mix well.
- Add the flour, baking powder, vanilla sugar, and cinnamon to the wet ingredients. Stir in the second grated carrot and chopped walnuts. Mix until well combined.
- Pour the batter into a greased and lined cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a mixing bowl, combine the powdered sugar, labneh cheese, and softened butter. Beat until smooth and creamy. Refrigerate the frosting until the cake is ready.
- Once the cake is baked and completely cooled, spread the frosting over the top.
- Garnish with chopped walnuts and grated carrots for decoration.
Enjoy!
