Carrot Nut Cake with Cream Cheese Frosting

Carrot Nut Cake with Cream Cheese Frosting

Ingredients (Serves 8-10)

For the Cake:

• Carrots: 4 medium (200 g), grated
• Orange Zest: From 1 orange
• Eggs: 3 large
• Sweetener: Optional, to taste (such as erythritol, stevia, or sugar)
• Vegetable Oil: 80 ml (1/2 cup)
• Walnuts: 1 cup, chopped (reserve some for decoration)
• Almonds: 1/2 cup, chopped
• Dried Apricots: A small handful, rinsed and dried
• Plums: A small handful, rinsed and dried
• Oatmeal: 1 cup
• Baking Powder: 10 grams (2 teaspoons)
• Salt: A pinch
• Cinnamon: To taste
• Nutmeg: Optional, to taste
• Vanilla Extract: 1 teaspoon

For the Cream Cheese Frosting:

• Cream Cheese: 200-250 grams (1 cup)
• Erythritol Powder (or powdered sugar): Optional, to taste

Nutritional Information (Per Slice, Based on 10 Slices)

• Calories: 280
• Protein: 6 g
• Carbohydrates: 22 g
• Dietary Fiber: 3 g
• Sugars: 8 g (varies with sweetener choice)
• Fat: 20 g
• Saturated Fat: 6 g
• Cholesterol: 50 mg
• Sodium: 130 mg

Step-by-Step Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 180°C (356°F). Grease and line a cake pan (about 8-9 inches) with parchment paper to prevent sticking.
2. Grate the carrots using a box grater or food processor and set them aside.
3. Rub the orange zest finely, ensuring you avoid the bitter white pith underneath.
4. In a large bowl, beat the eggs with the sweetener (if using) until light and frothy. This adds air into the batter, giving the cake a light texture.
5. Add the vegetable oil and mix well until fully incorporated.
6. Chop the walnuts and almonds, reserving a small handful for decorating the top of the cake.
7. Rinse, dry, and chop the dried apricots and plums into small pieces.
8. Add the grated carrots, orange zest, chopped nuts, apricots, and plums to the egg mixture. Stir to combine, ensuring the fruit and nuts are evenly distributed.
9. Stir in the oatmeal, baking powder, salt, cinnamon, nutmeg (if using), and vanilla extract. Mix until just combined, being careful not to overmix, which can make the cake dense.
10. Pour the batter into the prepared cake pan and spread it evenly.
11. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the  cake should spring back when lightly pressed.
12. Allow the cake to cool completely in the pan before removing, then transfer it to a wire rack.

Step 2: Prepare the  Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese until smooth and creamy. This helps ensure a lump-free frosting.
2. Add erythritol powder or powdered sugar (if using), to taste, and mix until well combined. Adjust the sweetness according to your preference.

Step 3: Assemble the Cake

1. Once the cake is completely cooled, spread the cream cheese frosting on top. Use an offset spatula to create smooth, even layers.
2. Decorate with the reserved chopped nuts, sprinkling them evenly over the frosting.
3. Chill the cake in the refrigerator for at least 30 minutes to set the frosting and make slicing easier.
4. Slice and enjoy your Carrot Nut Cake with Cream Cheese Frosting, a perfect blend of spiced carrot goodness and creamy, tangy frosting!

Tips for Perfect Carrot Nut Cake

• Squeeze Excess Moisture: If your carrots are very wet, lightly squeeze out some moisture before adding them to the batter to prevent the cake from becoming too dense.
• Customize the Add-ins: Feel free to substitute the dried apricots and plums with raisins, dates, or your favorite dried fruits.
• Chill the Frosting: If the frosting becomes too soft, chill it in the refrigerator for 10-15 minutes before spreading it on the cake.