Konomin's carrot cake is subtly sweet and incredibly moist! The cream cheese frosting on top is absolutely divine♪
Ingredients
6 servings- Eggs2
- Sugar180g
- Carrot220g
- Vegetable oil120g
- All-purpose flour180g
- Baking soda1 tsp
- Baking powder1½ tsp
- Cinnamon1 tsp (optional)
- Raisins and walnuts20g each (optional)
- ★Cream cheese100g
- ★Sugar25g
- ★Lemon juice1 tsp
Directions
70 min- 1
Combine 180g all-purpose flour, 1 tsp baking soda, 1½ tsp baking powder, and 1 tsp cinnamon in a bowl. Sift the dry ingredients and set aside.
- 2
Roughly chop 20g walnuts and set aside.
- 3
In a bowl, add 180g sugar to 2 eggs and whisk well. Add 120g vegetable oil and mix until the mixture becomes smooth and slightly thickened.
- 4
Grate 220g carrot. For added flavor, you can leave about 1/3 as finely shredded pieces. Preheat the oven to 180°C.
- 5
Add the grated carrot to the bowl from step 3 and mix well.
- 6
Add the sifted dry ingredients and mix until combined. Add 20g raisins and chopped walnuts, then mix thoroughly.
- 7
Line a baking pan with parchment paper, pour in the batter, and bake in the oven for about 40 minutes.
- 8
Soften 100g cream cheese at room temperature, add 25g sugar and 1 tsp lemon juice. If needed, warm in a water bath and mix until smooth.
- 9
Once the cake is baked, insert a toothpick—if nothing sticks to it, it's done. Let the cake cool, then spread the cream cheese frosting on top.
- 10
Decorate with walnuts and spread the cream cheese frosting thickly to finish.
Tips
Adding clove or nutmeg in addition to cinnamon will deepen the aroma. Adjust raisins and walnuts to your preference. After frosting, refrigerate for at least half a day to enhance moisture and flavor.
Nutrition
Per serving- Calories475 kcal
- Protein6.3 g
- Fat24.7 g
- Carbs60 g
- Sodium0.4 g
Konomin's carrot cake is subtly sweet and incredibly moist! The cream cheese frosting on top is absolutely divine♪
Ingredients
6 servings- Eggs2
- Sugar180g
- Carrot220g
- Vegetable oil120g
- All-purpose flour180g
- Baking soda1 tsp
- Baking powder1½ tsp
- Cinnamon1 tsp (optional)
- Raisins and walnuts20g each (optional)
- ★Cream cheese100g
- ★Sugar25g
- ★Lemon juice1 tsp
Directions
70 min- 1
Combine 180g all-purpose flour, 1 tsp baking soda, 1½ tsp baking powder, and 1 tsp cinnamon in a bowl. Sift the dry ingredients and set aside.
- 2
Roughly chop 20g walnuts and set aside.
- 3
In a bowl, add 180g sugar to 2 eggs and whisk well. Add 120g vegetable oil and mix until the mixture becomes smooth and slightly thickened.
- 4
Grate 220g carrot. For added flavor, you can leave about 1/3 as finely shredded pieces. Preheat the oven to 180°C.
- 5
Add the grated carrot to the bowl from step 3 and mix well.
- 6
Add the sifted dry ingredients and mix until combined. Add 20g raisins and chopped walnuts, then mix thoroughly.
- 7
Line a baking pan with parchment paper, pour in the batter, and bake in the oven for about 40 minutes.
- 8
Soften 100g cream cheese at room temperature, add 25g sugar and 1 tsp lemon juice. If needed, warm in a water bath and mix until smooth.
- 9
Once the cake is baked, insert a toothpick—if nothing sticks to it, it's done. Let the cake cool, then spread the cream cheese frosting on top.
- 10
Decorate with walnuts and spread the cream cheese frosting thickly to finish.
Nutrition
Per serving- Calories475 kcal
- Protein6.3 g
- Fat24.7 g
- Carbs60 g
- Sodium0.4 g
Tips
Adding clove or nutmeg in addition to cinnamon will deepen the aroma. Adjust raisins and walnuts to your preference. After frosting, refrigerate for at least half a day to enhance moisture and flavor.