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🍰 Moist Carrot Cake with Creamy Lime Frosting

580 kcal · 65 min · 4 servings

Ingredients

• 250 g wheat flour Type 405
• 1 tsp baking soda
• 250 g carrot(s)
• 150 g walnuts
• 200 g cane sugar
• 180 ml rapeseed oil
• 3 tbsp yogurt
• 3 egg(s)
• 2 vanilla pod(s) (use the seeds)
• 2 tsp cinnamon powder
• 0.5 tsp salt
• 200 g cream cheese
• 80 g butter (room temperature)
• 130 g powdered sugar
• 1 pinch(es) salt
• 0.5 lemon(s) (use the juice)

Instructions

1. 1. Sift the flour and baking soda (leavening agent) into a large mixing bowl.
2. 2. Peel the carrots and grate them finely.
3. 3. Roughly chop the walnuts with a knife.
4. 4. Thoroughly mix the sugar, oil, yogurt, eggs, vanilla seeds, cinnamon, and salt in a separate bowl.
5. 5. Add the sifted flour and baking soda gradually to the liquid mixture and stir until a smooth batter forms.
6. 6. Preheat the air fryer to 160 °C.
7. 7. Grease a small baking pan with butter and dust it lightly with sugar.
8. 8. Gently fold the grated carrots and walnuts into the batter.
9. 9. Pour the batter into the prepared pan.
10. 10. Bake the cake in the preheated air fryer at 160 °C for approx. 35 minutes.
11. 11. Let the cake cool down completely.
12. 12. Beat the cream cheese and butter until creamy.
13. 13. Add the powdered sugar and stir until the mixture is smooth.
14. 14. Add the salt and lemon juice (for the lime kick) to the frosting mixture and mix well.
15. 15. Spread the finished frosting onto the cooled cake and decorate as desired.
16. 16. TIP: For a special flavor, you can add 1 teaspoon of crushed fennel seeds to the carrots. This gives the cake a slightly anise-like note.

Nutrition per serving

• kcal: 580
• Protein: 8 g · Fett/Fat: 32 g · Carbs: 58 g