Carrot cake with walnuts and cinnamon
8 servings
90 minutes
Carrot cake with walnuts and cinnamon is a true celebration of flavor, where the delicate texture of carrots combines with the aroma of cinnamon and the crunch of nuts. This dessert originates from Italian cuisine, known for its love of natural ingredients and rich flavors. The carrot cake has softness and moisture thanks to fresh carrots, while walnuts add a pleasant texture. A sweet cream made from cream cheese and butter makes it even more exquisite. Such a cake is perfect for a cozy family tea time or festive dinner. It can be served chilled to allow the cream to fully soak into the layers, giving them special tenderness. This recipe is a blend of simplicity and sophistication that makes it a favorite dessert for many.
1
Preheat the oven to 175 degrees. Grease the baking dish with butter. Grate the carrots on a fine grater, you should get 3 cups.
- Carrot: 4 pieces
- Butter: 120 g
2
Mix together eggs, vegetable oil, sugar, and 2 teaspoons of vanilla extract, and beat. Then add flour, cinnamon, baking soda, and baking powder. Finally, add the carrots and nuts.
- Chicken egg: 4 pieces
- Vegetable oil: 250 ml
- Sugar: 2 glasss
- Vanilla extract: 3 teaspoons
- Wheat flour: 2 glasss
- Ground cinnamon: 2 teaspoons
- Soda: 2 teaspoons
- Baking powder: 2 teaspoons
- Carrot: 4 pieces
- Crushed walnuts: 170 g
3
Bake in the oven for 40-50 minutes. Let it cool before removing the pie from the mold.
4
For the cream, mix butter, cream cheese, powdered sugar, and vanilla. Whip until creamy. Decorate the cooled pie with the cream and optionally add more nuts on top.
- Butter: 120 g
- Cottage cheese: 230 g
- Powdered sugar: 4 glasss
- Vanilla extract: 3 teaspoons
- Crushed walnuts: 170 g