Preheat the oven to 180 degrees Celsius. Start by greasing two 23 cm diameter pans with butter to prevent the layers from sticking. Now, take care of the nuts: roast them for about 8 minutes, being careful not to burn them, then let them cool. Once cooled, chop them finely. If you have pre-roasted nuts, you can put them in the food processor for 30 seconds to grind them evenly.
Next, peel the carrots and grate them using a fine grater. If you have a food processor, it will do all the work for you. Once you're done, set the carrots aside. In a separate bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. This mixture will add flavor and help the dough rise.
In another bowl, beat the eggs with an electric mixer. Gradually add the sugar and continue mixing until the mixture is smooth and frothy. Add the oil and, finally, the vanilla extract, continuing to mix. Then, incorporate the dry ingredients, being careful not to overmix; just fold them into the batter using a spatula. Now, with the same spatula, add the grated carrots and chopped nuts, gently mixing until evenly distributed.
Once the batter is ready, pour it into the prepared pans and place them in the oven. Bake for about 30 minutes or until a toothpick inserted in the center of a layer comes out clean. Once baked, remove the layers from the oven and let them cool for 5-10 minutes, after which you can carefully remove them from the pans and let them cool completely on a wire rack.
Meanwhile, prepare the frosting. In a bowl, mix the cottage cheese with the butter on low speed until smooth. Gradually add the powdered sugar, continuing to mix. Finally, add the vanilla and lemon juice, mixing well to achieve a creamy consistency.
For assembly, place the first layer on a serving platter, spread a portion of frosting over its surface, then place the second layer on top. Cover this one with frosting as well, letting it rest for a few minutes to set. This carrot and nut cake will bring a special flavor and moist texture, perfect for any occasion. Enjoy every slice!
Next, peel the carrots and grate them using a fine grater. If you have a food processor, it will do all the work for you. Once you're done, set the carrots aside. In a separate bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. This mixture will add flavor and help the dough rise.
In another bowl, beat the eggs with an electric mixer. Gradually add the sugar and continue mixing until the mixture is smooth and frothy. Add the oil and, finally, the vanilla extract, continuing to mix. Then, incorporate the dry ingredients, being careful not to overmix; just fold them into the batter using a spatula. Now, with the same spatula, add the grated carrots and chopped nuts, gently mixing until evenly distributed.
Once the batter is ready, pour it into the prepared pans and place them in the oven. Bake for about 30 minutes or until a toothpick inserted in the center of a layer comes out clean. Once baked, remove the layers from the oven and let them cool for 5-10 minutes, after which you can carefully remove them from the pans and let them cool completely on a wire rack.
Meanwhile, prepare the frosting. In a bowl, mix the cottage cheese with the butter on low speed until smooth. Gradually add the powdered sugar, continuing to mix. Finally, add the vanilla and lemon juice, mixing well to achieve a creamy consistency.
For assembly, place the first layer on a serving platter, spread a portion of frosting over its surface, then place the second layer on top. Cover this one with frosting as well, letting it rest for a few minutes to set. This carrot and nut cake will bring a special flavor and moist texture, perfect for any occasion. Enjoy every slice!
Ingredients
Ingredients - 100 g roasted and chopped walnuts - 340 g grated carrots - 280 g flour - 1 teaspoon baking soda - 1 ½ teaspoons baking powder - ½ teaspoon salt - 1 ½ teaspoons cinnamon - 4 large eggs - 300 g sugar - 200 ml oil - 2 teaspoons vanilla extract Frosting - 57 g butter - 227 g cream cheese - 230 g powdered sugar - 1 teaspoon vanilla extract - juice of 1 lemon