Amazing cake that probably most of us adore. Carrot cake topped with yogurt cream and nuts. Perfect as a dessert for Easter and many other occasions.

This simple carrot cake is not only easy to prepare but also delicious that it’s impossible to stop at one piece. I love to prepare it especially on Easter. When i was a kid, there was not even one time, that it wouldn’t appear on Easter table at my home. That’s why I’m sharing this recipe with you.

How To Make Carrot Cake

Firstly, start with beating wet ingredients with sugar. When the batter becomes creamy it’s time to add the rest ingredients. Then all you have to do is to stir well until everything is well combined. Once the cake comes out of the oven make sure to cool it completely. Meanwhile beat together all the ingredients for topping. Spread it all over the cake using spoon or spatula.

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Check My Other Cake Recipes :

Carrot Cake

Carrot cake topped with yogurt cream and nuts.
Prep Time25 mins
Total Time2 hrs 50 mins
Course: Dessert
Yield: 10
Cost: 4 €

Equipment

  • Electric mixer

Materials

Batter

  • 125 g butter
  • 100 g sugar
  • 1 tsp vanilla paste
  • 2 eggs
  • 250 g carrots
  • ½ tsp cinnamon
  • 50 g ground walnuts
  • 125 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda

Cream

  • 50 g butter
  • 60 g caster sugar
  • 50 g walnuts
  • 1 tsp vanilla paste
  • 200 g plain yogurt

Instructions

  • Soft butter place in a large bowl. Beat butter with icing sugar and vanilla paste until creamy.
  • Add in eggs and beat until well combined. Then add the grated carrots and stir gently. Fold in flour, ground walnuts, baking powder, baking soda and cinnamon . Stir until combined.
  • Grease 20 cm spring form with butter. Pour the dough into remaining baking form. Smooth it out and bake in preheated oven at 180°C 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  • Remove the cake from the oven. After that let it cool for about 40 minutes.
  • Meanwhile whisk all the ingredients for cream using mixer. Place cooled cake on a cooling rack. Spoon cream on the cake.
  • Refrigerate for 1 hour. Decorate with walnuts.

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