Indulge in the deliciously healthy Carrot Walnut Cake! Packed with wholesome ingredients like carrots and whole wheat flour, this cake is both nutritious and satisfying. The walnuts add a delightful crunch, while the light cream cheese frosting provides just the right amount of sweetness. Perfect for an afternoon snack with a cup of tea or coffee, this cake is sure to become a favorite. Follow our easy recipe to create a unique and original treat that even kids will love!
Carrot Walnut Cake is often considered a “healthy” dessert, as it can include ingredients like raisins and whole wheat flour. While it’s still quite caloric, it’s definitely okay to enjoy a slice or two occasionally. The walnuts not only add a pleasant texture but also provide protein and healthy fats. The light cream cheese frosting complements the cake without adding too much extra sweetness. This cake is a hit with kids and can be served with a glass of milk or juice for a perfect afternoon snack.
Calories: 705.88 kcal/serving
Servings: 8
Preparation Time: 2 hours
Nutritional Info (per serving): 12.56g Protein / 39.12g Fat / 77.46g Carbs
Ingredients for 8 Servings
For the Cake:
- Flour – 320 g (2.5 cups)
- Baking powder – 4 tsp
- Ground cinnamon – 2 tsp
- Ground cloves – 1/2 tsp
- Grated nutmeg – a pinch
- Salt – a pinch
- Carrots – 400 g (14 oz)
- Cottage cheese (at least 9% fat) – 250 g (9 oz)
- Refined vegetable oil – 220 ml (1 cup)
- Brown sugar – 400 g (2 cups)
- Eggs – 3
- Chopped walnuts – 120 g (1 cup)
For the Frosting:
- Butter – 40 g (3 tbsp)
- Powdered sugar – 90 g (3/4 cup)
- Cream cheese – 125 g (1/2 cup)
Directions
Prepare the Cake Batter:
- Sift the flour with the baking powder, ground cinnamon, ground cloves, grated nutmeg, and salt into a large bowl.
- Wash, peel, and finely grate the carrots. Press the cottage cheese through a fine sieve. In a large mixing bowl, combine the cottage cheese, vegetable oil, and brown sugar. Beat with a mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture in small portions, mixing on low speed until well combined.
- Fold in the grated carrots and chopped walnuts (reserve some for garnish). Pour the batter into a 26 cm (10-inch) greased baking pan.
- Bake at 180°C (350°F) for 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean.
Prepare the Frosting:
- Beat the softened butter with 1 tsp of powdered sugar using a mixer. Add the cream cheese and mix well. Gradually add the remaining powdered sugar, continuing to beat until smooth.
Assemble the Cake:
- Remove the cake from the oven and let it cool in the pan for a few minutes. Carefully transfer the cake to a plate and allow it to cool completely.
- Spread the frosting evenly over the top of the cake and sprinkle with the reserved chopped walnuts.
Helpful Tip:
The texture of the cake largely depends on the moisture content of the cottage cheese and the juiciness of the carrots. If the cake is still not fully baked after the specified time, reduce the oven temperature to 150°C (300°F), cover the top with foil, and continue baking until perfectly done.
Fun Fact:
Feel free to add spices to your liking in this Carrot Walnut Cake. Deviations from the recipe are welcome here. Ground cardamom and grated lemon (or orange) zest would make excellent additions to this cake.
Enjoy this Carrot Walnut Cake as a delightful and healthy treat, perfect for any occasion. Its wholesome ingredients and rich flavors are sure to please everyone, from health enthusiasts to kids!
