Carrot Walnut Cake

19 INGREDIENTS • 15 STEPS • 1HR 30MINS

Carrot Walnut Cake

Recipe

4.8

3 ratings

A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust.

A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust.

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

1HR 30MINS

Total Time

$2.09

Cost Per Serving

Ingredients

Servings

6

us / metric

100 g

Vanilla Fondant

to taste

Green Food Coloring Gel

3

140 g

Whole Wheat Self-Rising Flour

60 g

All-Purpose Flour

1 tsp

Baking Soda

1/2 tsp

Ground Cinnamon

4 Tbsp

Granulated Sugar

180 mL

Vegetable Oil

100 mL

Golden Syrup

3

1 tsp

Vanilla Essence

125 g

Cream Cheese

3 1/2 Tbsp

3 Tbsp

Powdered Confectioners Sugar

100 g

Oreo® Chocolate Sandwich Cookies

to taste

Walnuts, chopped

to taste

Orange Food Coloring Gel

to taste

Water

or Fondant Glue

Nutrition Per Serving

VIEW ALL

Calories

754

Fat

47.1 g

Protein

5.4 g

Carbs

83.1 g

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

Cooking Instructions

Hide images

step 1

Sprinkle your working space with icing sugars and knead the Vanilla Fondant (100 g) until it's smooth and silky. Separate the fondant into 30g and 70g amounts. Cover the 70g of fondant with cling wrap to prevent drying.

step 1 Sprinkle your working space with icing sugars and knead the Vanilla Fondant (100 g) until it's smooth and silky. Separate the fondant into 30g and 70g amounts. Cover the 70g of fondant with cling wrap to prevent drying.

step 2

Use a toothpick to dye the Green Food Coloring Gel (to taste) into the 30g of fondant, start with a small amount and then knead until colour spreads evenly. When finished, cover the fondant with cling wrap.

step 2 Use a toothpick to dye the Green Food Coloring Gel (to taste) into the 30g of fondant, start with a small amount and then knead until colour spreads evenly. When finished, cover the fondant with cling wrap.

step 3

Repeat the same process with the 70g of fondant and Orange Food Coloring Gel (to taste) to make the orange fondant.

step 3 Repeat the same process with the 70g of fondant and Orange Food Coloring Gel (to taste) to make the orange fondant.

step 4

Shape the orange fondant into a rope and cut it evenly, roll each piece into a ball. Use two fingers to gently roll out the ball and create the pointy end like carrot. Cover the fondant once your finished shaping it.

step 4 Shape the orange fondant into a rope and cut it evenly, roll each piece into a ball. Use two fingers to gently roll out the ball and create the pointy end like carrot. Cover the fondant once your finished shaping it.

step 5

For the green fondant, use a rolling pin to flatten the fondant. Cut it into 2cm wide strips; trim each into a crown shape.

step 5 For the green fondant, use a rolling pin to flatten the fondant. Cut it into 2cm wide strips; trim each into a crown shape.

step 6

Use fondant glue or in my case I just use some Water (to taste) to glue the leave onto the carrot. Use knife lightly press on the carrot to create the wrinkle. Leave it dry for 1 to 2 days.

step 6 Use fondant glue or in my case I just use some Water (to taste) to glue the leave onto the carrot. Use knife lightly press on the carrot to create the wrinkle. Leave it dry for 1 to 2 days.

step 7

Preheat oven to 160 degrees C (320 degrees F). Line a 20 x 20 cm square cake pan with baking paper. Peel and grate the Carrots (3) and set aside for later. Set the Cream Cheese (125 g) and Butter (3 1/2 Tbsp) out to come to room temperature.

step 7 Preheat oven to 160 degrees C (320 degrees F). Line a 20 x 20 cm square cake pan with baking paper. Peel and grate the Carrots (3) and set aside for later. Set the Cream Cheese (125 g) and Butter (3 1/2 Tbsp) out to come to room temperature.

step 8

Sift Whole Wheat Self-Rising Flour (140 g), plain All-Purpose Flour (60 g), Baking Soda (1 tsp) and Ground Cinnamon (1/2 tsp) together into a bowl. Add in Granulated Sugar (4 Tbsp) and mix the dry ingredients well.

step 8 Sift Whole Wheat Self-Rising Flour (140 g), plain All-Purpose Flour (60 g), Baking Soda (1 tsp) and Ground Cinnamon (1/2 tsp) together into a bowl. Add in Granulated Sugar (4 Tbsp) and mix the dry ingredients well.

step 9

Combine Vegetable Oil (180 mL), Golden Syrup (100 mL), Eggs (3) and Vanilla Essence (1 tsp) together into another bowl and mix the wet ingredients until well combined.

step 9 Combine Vegetable Oil (180 mL), Golden Syrup (100 mL), Eggs (3) and Vanilla Essence (1 tsp) together into another bowl and mix the wet ingredients until well combined.

step 10

Pour the wet mixture into the dry mixture, stir gently until just combined and there are no more lumps of flour.

step 10 Pour the wet mixture into the dry mixture, stir gently until just combined and there are no more lumps of flour.

step 11

Mix the grated carrots and chopped Walnuts (to taste) into the cake batter. Pour the batter into the prepared cake pan.

step 11 Mix the grated carrots and chopped Walnuts (to taste) into the cake batter. Pour the batter into the prepared cake pan.

step 12

Bake for 50-60 minutes until a toothpick inserted into the cake comes out clean. Leave it in the pan for 5 minutes, and then transfer the cake to a wire rack to cool down completely.

step 12 Bake for 50-60 minutes until a toothpick inserted into the cake comes out clean. Leave it in the pan for 5 minutes, and then transfer the cake to a wire rack to cool down completely.

step 13

Meanwhile, scrape the filling out from between the Oreo® Chocolate Sandwich Cookies (100 g). Put it into a ziploc bag and using a rolling pin to crush the cookies into a crumble.

step 13 Meanwhile, scrape the filling out from between the Oreo® Chocolate Sandwich Cookies (100 g). Put it into a ziploc bag and using a rolling pin to crush the cookies into a crumble.

step 14

Put softened cream cheese and butter into a bowl and beat until it becomes creamy and fluffy. Add in Powdered Confectioners Sugar (3 Tbsp) and beat until combined. Spread the cream cheese frosting on top of the cake evenly.

step 14 Put softened cream cheese and butter into a bowl and beat until it becomes creamy and fluffy. Add in Powdered Confectioners Sugar (3 Tbsp) and beat until combined. Spread the cream cheese frosting on top of the cake evenly.

step 15

Sprinkle the crumbled Oreos on top of the cake and plant those cute little carrots into the cake. Serve and enjoy!

step 15 Sprinkle the crumbled Oreos on top of the cake and plant those cute little carrots into the cake. Serve and enjoy!

0 Saved

top