Description
A simple carrot cake but infused with flavours of orange and loaded with walnuts and topped with zesty cream cheese frosting
Ingredients
- •All purpose flour : 1 1/2 cup (180 g)
- •Carrot (finely grated) : 1 cup (110 g)
- •Coconut (shredded) : 1/3 cup (30 g) (optional)
- •Walnuts (chopped) : 1/3 cup (40 g)
- •Zest of orange : 2-3 tbsp
- •Pinch of salt
- •Ground cinnamon : 1 tsp
- •Brown sugar (light) : 1/4 cup (55 g)
- •Honey : 1/2 cup (170 g)
- •Baking powder : 1 tsp
- •Eggs (large) : 2
- •Sunflower oil : 1/2 cup (120 ml) (+/- 1 tbsp)
- •
- •For frosting :
- •Butter : 4 tbsp (55 g) softened
- •Cream cheese : 1/4 cup (60 g)
- •Confectioner's sugar : 1 cup (120 g)
- •Orange juice : 2 tsp
Instructions
- Lightly grease an 9 – inch round cake pan and if requires line it with parchment paper.
- Sift the flour, salt, baking powder, ground cinnamon in a large bowl and stir in the brown sugar.
- In a separate bowl, beat the eggs well and add the oil and honey to it. Mix them really well.
- Add the oil, honey and egg mixture to the above dry ingredient bowl and mix well.
- Stir in the grated carrot, shredded coconut, orange zest and chopped walnuts.
- Pour the mixture into the prepared cake tin and bake in a pre-heated oven at 350 F for 25-30 minutes or until it feels just firm to the touch.
- Cool in the pan.
- Meanwhile make the cream cheese frosting.
- In a bowl, beat together the butter, cream cheese, confectioner’s sugar and orange juice until the mixture is fluffy and creamy.
- Turn the cake out of the pan and spread the frosting and then decorate with walnut pieces.
Notes
- Adjust the oil as per your requirement, you can add or subtract 1 tbsp oil if requires.
- Grate the carrots very finely.
- Coconut is optional, if you wish you can skip it.
- Instead of orange juice, you can add lemon for more citrus flavour.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330