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Carrot cake with cashew nuts

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

To change things up from walnuts and pecans, try this moist carrot cake recipe with cashews. The taste is neutral, but the crunchy bits are perfect!

For the cake
 145 sugar
 3 Egg
 2 Vanilla extract
 1 Cardamom
 1 Cinnamon
 1 Four spices
 1 Baking powder
 190 Flour
 2 Cashew nuts
 4 Carrot
 145 Peanut oil
For the topping and decoration
 100 Cream cheese
 1 Powdered sugar
 1 Vanilla extract
 Cashew nuts
 Cinnamon
Directions
1

Grate the carrots finely, preferably using a food processor. Set aside.

2

Preheat the oven to 180°C.

3

In a mixing bowl, whisk the eggs and sugar without over-aerating. Add the spices, vanilla, and oil. Mix well.

4

Incorporate the flour and the baking powder. Whisk again.

5

Add the grated carrots and the lightly chopped nuts. Mix until the batter is smooth.

6

Pour the mixture into a loaf pan.

7

Bake for 35 minutes according to your oven at 180°C.

8

To finish, when the cake is completely cool, prepare the topping. Mix the cream cheese, powdered sugar, and vanilla. Cover the carrot cake and add some whole and crushed nuts. Finish with a sprinkling of cinnamon.

Nutrition Facts

0 servings

Serving size

6

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