Carrot and walnut cake with cardamom frosting
: Sofia Hortlund, Grythytte akademi
: Dessert, baking
: 10
Ingredients
Cake:
- 6dl (2¾ cups) carrots, finely grated
- 2dl (1 cup) canola oil
- 5dl (2¼ cups) wheat flour
- 4 eggs
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla sugar
- 4dl (1¾ cups) sugar
- 2dl (1 cup) walnuts, chopped into small pieces
Frosting:
- 120g (4¼ oz) cream cheese
- 50g (1¾ oz) margarine
- 4dl (1 ¾ cups) confectioner’s sugar
- cardamom
- Oven: 175°C/350°F Time: 40 minutes
Instructions
- Grate carrots.
- Beat eggs and sugar fluffy and add the remaining ingredients.
- Bake the cake in a greased pan on a low oven rack.
- Mix together the ingredients for the frosting.
- Spread the frosting on the cake when it’s cold.
- Arrange as shown.


