Say goodbye to traditional carrot cakes and hello to this revamped version that takes less than 5 minutes to prepare – no mixer required! This cake, with its moist texture and rich frosting, is sure to be a new favorite.
Why You’ll Love This:
- Quick & Easy: No mixer? No problem! This cake comes together in a snap.
- Perfectly Moist: Thanks to the grated carrots and crushed walnuts.
- Versatile: Great as a layer cake or a simple loaf cake.
Ingredients:
- 1.5 cups sugar (mix of brown and white; reduce to 1 cup if you prefer less sweetness)
- 225 ml vegetable oil
- 4 room temperature eggs
- 4 medium-sized carrots, grated
- 1 cup crushed walnuts
- 1.5 packets baking powder
- 1 packet vanilla sugar
- 1.5 tsp cinnamon
- 1/4 tsp salt
- 270 g flour (approx. 2.5 cups)
Frosting:
- 150 g room temperature butter (should leave a dent when pressed)
- 400 g cream cheese (spreadable white cheese works too)
- 200-250 g powdered sugar (adjust as needed)
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
Instructions:
- Preheat: Set your oven to 175°C.
- Dry Ingredients: In a bowl, mix flour, vanilla, baking powder, salt, and cinnamon.
- Wet Ingredients: Whisk sugar and oil with a whisk, then add eggs one at a time. Gradually fold in dry ingredients. Stir in walnuts and carrots.
- Bake: Pour into a greased pan (or two 20 cm pans for a layer cake) and bake until a toothpick comes out clean.
For the Frosting:
- Cream: Whip the soft butter and cream cheese until fluffy, about 3 minutes.
- Sweeten: Gradually add sifted powdered sugar and vanilla, continuing to beat until smooth.
Apply the frosting between the layers and around the cake once it’s cooled. Enjoy your scrumptiously soft and easy carrot cake!
