Ingredients: |
Ingredients: For the cake:
1 stick (1/2 cup) unsalted butter, softened
1/2 cup powdered sugar
1/2 cup light brown sugar
3 large eggs
1 teaspoon of vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 tsp ground walnut
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup milk (or half and half)
2 cups shredded carrot, lightly wrapped
3/4 cup finely chopped walnuts
For the streusel filling:
1cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
3/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/8 tsp ground walnut
1/2 cup finely chopped walnuts
Pinch of salt
For the cream cheese frosting:
4 (4 oz) or 2 (8 oz) cream cheese, softened
1/2 cup powdered sugar
A pinch of salt
1/2 teaspoon vanilla extract
A few teaspoons of milk for desired consistency
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Directions: |
Directions:Preheat the oven to 350F. Butter a 9 inch round skillet.
Make the streusel topping by adding all the ingredients except the chopped nuts to a bowl and mixing by hand until the butter is blended and crumbly. Add the nuts and mix briefly. Leave besides.
In the bowl of a stand mixer, beat the butter and both sugars for 4 to 5 minutes until fluffy.
Beat the eggs, one at a time, letting each one sit completely.
Beat in the vanilla extract.
Add the spices and baking powder and stir to combine. Then, with the mixer running, add the flour in a few stages, alternating with the milk.
Stir the batter by hand, scraping the bottom and sides of the bowl well, and fold in the grated carrot and chopped walnuts.
Spread the batter into your prepared skillet and top with the streusel topping.
Bake for 50-55 minutes until it rises and begins to lightly brown on top, or a toothpick inserted in the center of the cake will come out without the moist batter sticking to it.
Let the cake cool for about 10 minutes in the pan, then let it go and let it cool completely before covering it with frosting.
To make the frosting, add the softened cream cheese and powdered sugar to a bowl with about a tablespoon of milk and whisk to combine. It is important that the cream cheese is very soft so that you can easily beat it here.
Add the vanilla, salt and continue beating, adding a little more milk as needed until the consistency is pourable but still thick.
Sprinkle frosting over cooled cake. |
This recipe for Carrot Cake with Cream Cheese Frosting topped with Walnut is from