This Carrot Nut Cake with Cream Cheese Frosting is a moist, spiced delight that brings together the natural sweetness of carrots, the zesty brightness of orange, and the crunchy goodness of walnuts and almonds. It’s perfect for both everyday indulgence and special occasions, offering a healthy twist with dried fruits like apricots and plums. Topped with a tangy cream cheese frosting, this cake is as wholesome as it is delicious. Whether you’re baking for a family gathering or a cozy weekend treat, this recipe will quickly become a favorite.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 45 minutes
Ingredients (Serves 8-10)
For the Cake:
- 4 medium carrots (200 g), grated
- Zest of 1 orange
- 3 large eggs
- Sweetener (optional, such as erythritol or sugar)
- 80 ml (1/2 cup) vegetable oil
- 1 cup walnuts, chopped (reserve some for decoration)
- 1/2 cup almonds, chopped
- Small handful dried apricots, rinsed and dried
- Small handful dried plums, rinsed and dried
- 1 cup oatmeal
- 10 grams (2 tsp) baking powder
- Pinch of salt
- Cinnamon, to taste
- Nutmeg (optional), to taste
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 200-250 grams (1 cup) cream cheese
- Erythritol powder (or powdered sugar), to taste
Directions
- Preheat oven to 180°C (356°F). Grease and line an 8-9 inch cake pan.
- In a bowl, beat eggs with sweetener until frothy. Add oil and mix well.
- Stir in grated carrots, orange zest, walnuts, almonds, apricots, and plums.
- Add oatmeal, baking powder, salt, cinnamon, nutmeg, and vanilla. Mix gently.
- Pour batter into the pan and bake for 45-55 minutes. Let cool completely.
- For frosting, beat cream cheese until smooth, add sweetener to taste.
- Spread frosting on cooled cake and top with reserved walnuts and almonds.
Serving Suggestions
- Serve with a dollop of whipped cream or Greek yogurt for extra creaminess.
- Pairs well with hot tea or coffee for a cozy dessert experience.
- Ideal for brunch, afternoon tea, or as a holiday dessert.
Cooking Tips
- Squeeze excess moisture from grated carrots if too wet.
- Substitute dried apricots and plums with dates or raisins for variety.
- Chill the frosting for 10 minutes before spreading if it becomes too soft.
Nutritional Benefits
- Rich in fiber from oatmeal and dried fruits.
- Loaded with healthy fats from walnuts and almonds.
- Low in refined sugars, making it a better choice for a healthy dessert.
Dietary Information
- Can be made gluten-free with gluten-free oats.
- Easily adapted to low-sugar or keto-friendly diets by adjusting sweeteners.
Nutritional Facts (Per Slice, Based on 10 Slices)
- Calories: 280
- Protein: 6g
- Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 8g
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 130mg
Storage
- Store in an airtight container in the fridge for up to 5 days.
- Can be frozen (without frosting) for up to 3 months. Thaw overnight in the fridge.
Why You’ll Love This Recipe
- It’s a deliciously moist and spiced cake, perfect for carrot lovers.
- The nuts and dried fruits add incredible texture and flavor.
- Cream cheese frosting adds a tangy, creamy balance to the sweetness.
- Healthy ingredients make it a guilt-free indulgence for any occasion.
Conclusion
This Carrot Nut Cake with Cream Cheese Frosting is a satisfying dessert that balances sweetness, spice, and texture perfectly. It’s not only a crowd-pleaser with its rich flavors and wholesome ingredients but also a versatile recipe you can adapt to your dietary preferences. Whether enjoyed with friends and family or savored on a quiet afternoon, this cake is sure to brighten up your day. With its blend of natural sweetness and tangy frosting, it’s a treat you’ll want to bake again and again.
Frequently Asked Questions
- Can I use other nuts instead of walnuts and almonds?
Yes, pecans or hazelnuts work well as substitutes. - How do I make this cake gluten-free?
Use gluten-free oats and a gluten-free flour blend for the best results. - Can I replace the cream cheese frosting with something else?
You can use whipped cream or a simple glaze made from powdered sugar and lemon juice. - Is it possible to use coconut oil instead of vegetable oil?
Yes, melted coconut oil is a great substitute. - Can I freeze the cake with the frosting on it?
It’s best to freeze the cake without frosting. Frost it after thawing. - How can I reduce the sugar content?
Use a sugar substitute like erythritol or stevia, or omit the sweetener entirely for a less sweet version. - Can I bake this cake in a loaf pan?
Yes, but you may need to adjust the baking time. Start checking for doneness after 50 minutes. - What other dried fruits can I use?
Raisins, dried cranberries, or dates can be used as substitutes for apricots and plums. - How long does the cake stay fresh?
The cake stays fresh for up to 5 days when stored in an airtight container in the refrigerator. - Can I make this cake dairy-free?
Use dairy-free cream cheese for the frosting and replace the butter with a plant-based alternative.