In: All Recipes recipes31 October 2011
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Carrot cake is a typical English recipe, probably with a Swiss origin, made with a carrot base and a cream cheese frosting. Here in Italy we have a sort of Carrot Cake as well, but it is quite different, with no frosting and no spices, in a word, much less delicious! I’m still in my sweet phase, and I’m taking up international sweets as well: I’ve plenty of recipes to try and I’ve even found new testers, like the guys in my office, who tasted my Carrot Cake… and really appreciated it!! They’ve volunteered as testers for my next cooking experiments 😉
I know today you were probably expecting some recipes to make Halloween treats, but I really didn’t have the time: I spent last weekend with my sister and her boyfriend, and since the weather was fine we decided to make the most of it and take Elisa around, and visit the town parks, and snuggling on the couch watching movies and crunching chips and popcorn 😉
Well, I’ll say goodbye and wish you a good week, I’m going to enjoy this last two days of vacation, I hope you’ll spend them great! Kisses and have a nice Monday!

Ingredients for a 24 cm cake pan:
350 g buy Lasix online of carrots
100 g of walnuts
order Premarin 4 eggs
300 g of sugar
240 ml of seed oil
260 g of pastry flour
1 packet of vanillin
1 tbsp of cinnamon
1 tsp order albuterol of baking soda
1/2 packet of baking powder

Ingredients for the cheese frosting
320 g of Philadelphia
50 g of butter
150 g of icing sugar
1 tbsp of vanilla essence

Preparation Time: 20 min.
Baking Time: 50 min.
Total Time: 1 hour and 10 min.

How to make Carrot Cake

Peel and finely grate the carrots. Blanch walnuts, to eliminate their bitter aftertaste, and roughly chop them.

In a wide bowl, whisk eggs and sugar till frothy, then slowly add in oil.

Then add flour, vanillin, cinnamon, baking powder and baking soda.

Whisk to combine evenly, then add in carrots and walnuts.

Amalgamate with a wooden spoon.

Pour the mixture in a buttered and floured springforn pan, and bake in pre-heated oven at 180°C for about 50 minutes.

Let cool down before taking out of the pan.

Meanwhile, make the cheese frosting, by whisking Philadelphia, softened butter, icing sugar and vanilla essence.

When the cake will be cold, cut it into 2 layers. Spread 1/3 fo your frosting on the first disk, and cover with the second one.

Glaze sides and top of the cake with the remaining frosting. Decorate with walnut kernels, or sugar carrots, as you prefer.

Now you can slice and serve your Carrot Cake.

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