Spiced Carrot Loaf Cake with Walnuts

Name: Spiced Carrot Loaf Cake with Walnuts and Cream Cheese Drizzle
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 180 Grams of Plain flour; 5 Grams of Baking powder; 5 Grams of Baking soda; 12 Grams of Cinnamon powder; 5 Grams of Ginger powder; 8 Grams of Nutmeg; 0 Tsp of Salt; 3 Piece of Carrot; 60 Grams of Walnuts; 100 Grams of Butter; 2 Piece of Organic Eggs; 100 Grams of White sugar; 80 Grams of Brown sugar; 5 ML of Vanilla essence; 90 Grams of Sour cream; 140 Grams of Cream cheese; 20 Grams of Butter; 25 Grams of Icing sugar

and Cream Cheese Drizzle

A deliciously moist carrot cake with warm notes of cinnamon, ginger, and nutmeg. Topped with a velvety cream cheese drizzle - a true classic!

72 Reviews

Cals 459 · Prot 8 · Carbs 51 · Fat 25

Vegetarian

Family Friendly

60 min

Spiced Carrot Loaf Cake with Walnuts and Cream Cheese Drizzle

A deliciously moist carrot cake with warm notes of cinnamon, ginger, and nutmeg. Topped with a velvety cream cheese drizzle - a true classic!

72 Reviews

Cals 459 · Prot 8 · Carbs 51 · Fat 25

Vegetarian

Family Friendly

Ingredients

Dry ingredients

Plain flour 10*11*

180 Grams

Baking powder

5 Grams

Baking soda

5 Grams

Cinnamon powder

12 Grams

Ginger powder

5 Grams

Nutmeg

8 Grams

Salt

0.3 Tsp

Wet ingredients

Carrot

3 Piece

Walnuts 2*

60 Grams

Butter 4*

100 Grams

Organic Eggs 5*

2 Piece

White sugar

100 Grams

Brown sugar

80 Grams

Vanilla essence

5 ML

Sour cream 4*

90 Grams

Cream cheese frosting

Cream cheese 4*

140 Grams

Butter 4*

20 Grams

Icing sugar

25 Grams

Allergens

*10 Wheat, *11 Gluten, *2 Tree Nuts, *4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1912 / 459
Fats (g)	25.3
of which saturated (g)	13
Carbohydrates (g)	51
of which sugars (g)	31.6
Fibers (g)	3.8
Proteins (g)	7.6
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 180°C.
Grease and line a 20x10cm loaf pan with parchment paper.
Peel and grate the carrots using a box grater.
Roughly chop the walnuts into smaller pieces.

Tip! You could also use a 20cm square or round cake pan to bake the cake.

2 Mix dry ingredients

In a large bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Whisk until combined, and set aside.

Tip! Sifting dry ingredients helps break up any lumps, and creates a lighter and airier cake that will bake taller.

3 Mix wet ingredients

In a microwave, melt the 100g block of butter.
In a separate large bowl, whisk the eggs, white sugar, and brown sugar until well incorporated.
Add and whisk in the melted butter and vanilla.
Finally, stir in the sour cream until combined.

Tip! Don't have a microwave? Melt the butter in a small pot.

4 Combine batter

Using a spatula, add the dry ingredients into the wet ingredients and gently combine.
Add the grated carrots and the chopped walnuts (reserving some for garnish), and gently stir / fold to incorporate.
Avoid over-mixing the batter.
The texture and consistency of the batter will be thick.

Tip! The volume of shredded carrots are dependent on their size. Feel free to use 3/4 of the total amount, or up to 2 packed cups in the batter.

5 Bake

Spread the cake batter into the prepared loaf pan and bake in the center of the oven for 45-55 min.
The cake is done when a toothpick inserted in the center comes out clean without any raw batter.
Remove the cake from the oven and set aside to cool completely in the pan for 10-15 min.
Once cooled, remove the cake and set on a plate or board.

Tip! If the cake is browning too quickly, loosely cover the top with aluminum foil or parchment paper halfway through baking.

6 Make cream cheese drizzle

Meanwhile, in a medium bowl, add the cream cheese and 20g of butter and whisk well until smooth and creamy.
Sift in the icing sugar and whisk until combined.
Place in the fridge to set.
Once the cake has cooled, spread the cream cheese on top, and garnish with the reserved walnuts.

Tip! You can slice and store slices of unglazed cake in the freezer, perfect for lunchboxes and on-the-go snacks!