Carrot and walnut cake with orange and cinnamon cheese frosting

Nothing better than a square of carrot cake to bring at a picnic in the park right? There’s literally nothing better than picnics at the park in a sunny London for me, and that’s exactly what I’m about to do today on my day off, but FIRST, let me drop this easy and suuuuper moist one-bowl carrot cake recipe.

Depending on what you are using to bake your cake make one time or double batch of this recipe, i wanted more of a flat square piece for carrot cake but if you’re going for a round mould with a thick slice of cake i recommend making it double!

INGREDIENTS:

  • 2 eggs
  • 150g flour (I used wholewheat but plain flour is perfect)
  • 150g olive oil
  • 200g grated carrots
  • 1tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 150g walnuts
  • 100g Demerara
  • For the frosting:
    • 250g Philadelphia cheese
      100g butter
      150g icing sugar
      1 orange zest
      1/2 tsp cinnamon
  • As I said this is a one-bowl recipe so all you have to do is combine all the wet ingredients and folf the dry part at the end.

    Let’s start with eggs, oil, grated carrots and Demerara in a bowl. Separately scale flour, baking powder, cinnamon and nutmeg. Whisk them well together. Now fold the dry mix in the wet mix with a spatula until smooth. Last but not least chop the walnuts and toss them in. Butter a square or round tin and bake in the oven at 180C for about 30min (if you decide to go for double batch, after the 30 mins check with a skewer, it might need 15 extra mins)

    While the cake is in the oven, combine in a mixing bowl Philadelphia, butter (make sure it’s soft otherwise you’ll have lumps) icing sugar, orange zest and cinnamon. Paddle until smooth and shiny. Add the frosting only when the cake has completely cooled down or it’ll melt and ruin the look!

    Hope you enjoy these sunny days as much as I do!

    Miaomiao

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