Carrot walnut cake

  • Ingredients

    For the cake:

    100 gr butter

    3 eggs

    150 ml sunflower oil

    2 teaspoons yeast

    1 tsp cinnamon

    1 tsp vanilla essence

    1 tsp salt

    125 gr of brown sugar

    125 g of normal sugar

    250 gr of carrots

    250 gr of flour

    100 gr of walnuts


    For the cream:

    100 gr unsalted butter

    200 g of icing sugar

    300 gr of cream cheese type Philadelphia

  • materials

    • 20 cm diameter mold

Carrot walnut cake


  1. Beat the 3 eggs.

Add each ingredient while beating in this order:

+ oil

+ melted butter (not hot)

+ vanilla essence

+ brown sugar

+ normal sugar

+ half the flour

We mix well.


  1. Add the rest of the flour + cinnamon + salt + yeast and mix until you get a homogeneous dough.
  2. Crush the carrots and add to the mixture with the help of a spatula. Mix well.
  3. Finally, add the walnuts and mix again with the spatula.
  4. Grease two molds of the same size and pour the dough into both.

Bake for 30 min at 180ºC

  1. Meanwhile, we will make the cream.

Mix the butter vigorously at room temperature. Add the icing sugar. Mix again until a cream is made.

  1. Finally, add the cream cheese and mix until everything is smooth.

Leave it in the refrigerator for about 5 minutes while we do the next step.

  1. Cool and unmold the cakes. Cut off the excess excess.
  2. Place the first cake on the bottom. Fill with the cream.
  3. Put the second cake back on top and decorate with the cream using a pastry bag.
  4. Finally, sprinkle a little cinnamon on top and put in the refrigerator for 10 or 15 minutes before serving.
Less than one hour