Carrot Cake
: Tender and Moist with Zesty Lemon Cream Cheese Frosting

Name: ~Carrot Cake~: Tender and Moist with Zesty Lemon Cream Cheese Frosting
Total time: 85 min
Yield: 1
Cuisine: Rome
Ingredients: For the Cake; 225 g All-purpose flour; 100 g Ground hazelnuts; 1 tsp Baking powder; 1 tsp Baking soda; 1 tsp Salt; 1 1/2 tsp Ground cinnamon; 1/2 tsp Ground ginger; 200 g Granulated sugar; 115 g Unsalted butter; 4 large Eggs; 2 cups Carrots; from 1 lemon Lemon zest; from 1 lemon Lemon juice; 1 tsp Vanilla extract; 30 g Walnuts or pecans; For the Frosting; 225 g Cream cheese; 115 g Unsalted butter; 450 g Icing sugar; 2 tbsp Lemon juice; 1 tsp Vanilla extract

85 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Moist, nutty carrot cake with warm spices and zesty lemon cream cheese frosting - a European classic. The earthy sweetness of the carrots pairs perfectly with the tangy frosting, creating a delightful contrast in every bite. A timeless treat for any celebration or afternoon coffee!

Ingredients

UNITSIngredients

For the Cake

225 gAll-purpose flour

100 gGround hazelnuts

1 tspBaking powder

1 tspBaking soda

1 tspSalt

1 1/2 tspGround cinnamon

1/2 tsp Ground ginger

200 gGranulated sugar

115 gUnsalted butter

4 largeEggs

2 cupsCarrots

from 1 lemonLemon zest

from 1 lemonLemon juice

1 tspVanilla extract

30 gWalnuts or pecans

For the Frosting

225 gCream cheese

115 g Unsalted butter

450 gIcing sugar

2 tbspLemon juice

1 tspVanilla extract

Follow
Directions

Description - Step 1

Preheat Oven and Prepare Pan

Preheat the oven to 180°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper, letting the excess hang over the long sides to form a sling.