Juicy carrot cake with walnuts and frosting

Instructions

Baking the carrot cake

1. Wash, peel and grate the carrots on a fine grater.
2. Chop the walnuts in a blender or with a knife.
3. Combine the flour, baking powder, cinnamon, nutmeg and salt.
4. Add the chopped walnuts and mix well.
5. In a bowl, mix the eggs and the two types of sugar together on high.
6. The mixture should form a light and homogeneous mass that has increased in volume.
7. Reduce the speed of the mixer and pour in the vegetable oil in a thin stream.
8. Stir everything until smooth.
9. Stir in the carrots, lemon zest and lemon juice.
10. Line a baking tin with baking paper.
11. Pour in the batter.
12. Bake the carrot cake in a preheated oven at 175 °C for 30 minutes.
13. Let the cake cool down completely. Prepare

frosting

1. Stir softened butter until creamy.
2. Add cream cheese and mix on high speed until smooth and free of lumps.
3. Add powdered sugar and a little vanilla extract.
4. All the rest e Once smooth, stir.
5. Cool the frosting.

Layer the carrot cake

1. Cut the cake in half horizontally.
2. Grip the frosting on all the cake bases and stack them on top of each other.
3. The sides of the cake can also be coated with the frosting.
4. If you like, you can decorate the carrot cake with fondant carrots.