Walnut Carrot cake

Updated: Sep 20

Walnut Carrot cake

## Quick and Easy Carrot and Walnut Cake Recipe

This delightful carrot and walnut cake is both moist and flavorful, and its preparation is quick and straightforward. To make this cake, you will need orange, nutmeg, walnuts, raisins, carrots, flour, neutral cheese, oil, and sugar. Let's prepare this refreshing summer cake together by following the recipe.

Ingredients: simple, total time: 60 min.

Crust:

White Filling:

Preparation:

Preparation of ingredients:

Soak the raisins in lukewarm water and let them stand for 20 minutes.
After the spinning time, drain the water and lightly press the raisins and then dry them with kitchen paper. Set aside.
Put the walnuts in a pan and fry them without oil for about 5 minutes on moderate heat, while stirring. After that, chop them into smaller pieces.
Now clean 350 g of carrots, we will need 300 g of cleaned carrots. Grate them finally, so that it can be nicely combined in the crust. Add the grated orange peel to the grated carrots, mix and set aside. When grating, make sure that the white part of the orange is not caught.

Crust:

In a deep bowl, add eggs, sugar, vanilla sugar and mix well with a mixer until the mixture becomes lighter and thicker.
When the mixture has become lighter after 5 minutes, add the oil and mix again.
Add sifted flour mixed with baking powder and other ingredients from the description for the crust to those ingredients. Mix everything well with a spatula, until the mixture is uniform. (First, mix all the ingredients with flour in another bowl and only then add them.)
Now add the grated carrot and raisins and combine everything again with a spatula.
Preheat the oven to 180 °C.
Line a baking tray with baking paper and pour the batter onto it.
Spread it evenly with a spatula, including the edges.
Place on the middle shelf of the oven in static mode, bake for about 25 minutes.
Check with a toothpick; it should come out clean when the cake is done.
When the crust is ready, let it cool for a few minutes.
Remove the uneven edges from all sides, then cut into 4 equal parts, remove gently the baking paper and put the edges of the uneven crust that you cut to the side, you will need them later. Leave the crusts to cool at room temperature.
Now make the white filling.

Filling:

In a deep bowl, mix Philadelphia cheese, sugar, 1/2 grated orange peel mix everything well for about 5 minutes, until smooth and uniform.
Divide the cream into 5 equal parts.

Finish cake:

4 parts go for coating the crust and 5 parts for decoration and outer sides.
When you have finished coating all the crusts, decorate the cake on all sides and the top of the cake, sprinkled with crushed crumbs, add walnuts on top as a decoration if desired.
Put the prepared cake in the refrigerator to cool for 2–3 hours.
Cut into slices and enjoy this juicy cake.

Buon appetito!

NOTE:

You can make this cake with two layers and the cream goes in between and the third part goes on the outer part of the cake, if you plan to make it for someone else.
Keep the cake covered in the refrigerator for up to 4 days. You can also pack this cake in the freezer in special boxes with a lid, or simply wrap it in aluminum foil for up to 2 months.