Carrot cake with nuts
Spiced cupcake with raisins and buttercream for homemade tea party.
90 min · 8 servings
Per serving
Approximately 534 kcal Protein: 5.7 g Fat: 24.9 g Carbohydrates: 75.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk, Eggs, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Flour - 225 g
- Carrots – 225 g
- Butter for dough - 150 g
- Butter for cream - 25 g
- Brown sugar - 250 g
- Egg - 1 pc.
- Raisins – 50 g
- Walnut – 50 g
- Cinnamon – 5 g
- Baking powder - 6 g
- Lemon juice – 15 ml
- Powdered sugar - 100 g
- Cream cheese - 50 g
- Vanilla – 2 g
- Pumpkin seeds for serving - 10 g
How to cook
- Preheat oven to 180°C. Grease a cake pan and line the bottom with parchment.
- Melt the butter and brown sugar over low heat, then cool slightly. Mix flour, cinnamon and baking powder.
- Combine both mixtures. Stir in beaten egg, carrots, lemon juice, raisins and chopped nuts.
- Bake for about 50 minutes. Check the middle with a skewer: there should be no raw dough left in it.
- Cool completely. Cream together the powder, cream cheese, soft butter and vanilla, then frost the cake.
- If optional add-ins are included, sprinkle the cream with pumpkin seeds from the list.
Products for the recipe
- Shelled walnuts — Basic nuts for dough.
- Light raisins — Can be used instead of brown raisins.
- pumpkin seeds — Sprinkle with prepared cream if desired; This is an addition to the basic recipe.
Russian adaptation of the original cake and cream. Quantities of optional nuts and raisins, chilling times and options for dried apricots, pecans and seeds are included. CC BY-SA 4.0. For the calculator, volumes are converted to approximate mass; Portions are specified for optional additives.
Source: Wikibooks contributors — Cookbook:Carrot Cake I · CC BY-SA 4.0