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Adjust Servings:
4 Eggs
200 g Brown sugar
240 ml Sunflower oil
40 g Carrots
280 g Flour
1 tbs Baking soda
1 tbs Baking powder
A pinch of Salt
150 g Walnuts
250 g Spread cheese
250 g Mascarpone
130 g Powdered sugar
400 ml Cream

Carrot cake


  • Vegetarian

Beautifully moist, rich and tempting

  • 120 min
  • Serves 10
  • Medium


  • Cake

  • Icing


Carrots and walnuts felt in every bite. A cake so light. Cream so rich. With the deep aroma of brown sugar. An abundant combination of flavors – Carrot cake. Soo Tasty with Soo Foodies!

  • You may divide dough in 2 bowls and bake one layer after another
  • You can add fresh lemon juice, ginger, cinnamon, orange, raisins or liqueur if you like some extra flavor
  • You may experiment, for example, with the size of the walnuts. Add bigger pieces of walnuts inside the cake or decorate with halved walnuts on top
  • Wait for the cake to completely cool down to start adding the icing



Grate the carrots and chop the walnuts. Beat well with mixer the eggs with the sugar. Add the grated carrots, the flour, a pinch of salt, baking soda and baking powder and mix again. Add the chopped walnuts. Take a baking tray and put parchment paper. Pour the dough and bake the cake in preheated oven at 180 C for 50 minutes. Leave to cool down.


Take big bowl and mix carefully with spatula the spread cheese with the mascarpone. Add the powdered sugar and continue to stir gently. In another container, whisk up the cream until it makes „peaks“. Incorporate the beaten cream slowly into the cheese to preserve the fluffy texture.


Having completely cooled down, mount the cake. Cut it into 2 equal layers. Place the first one as base and spread some of the icing on it. Cover with the second cake layer. Put the rest of the icing on top and sides to cover the cake completely and decorate with chopped walnuts.

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