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Carrot Walnut Cake with Cream Cheese Frosting

I have made carrot cake before but always without the frosting.
But my philosophy now is to eat dessert like it's meant to be eaten. Just take a smaller portion if you have any health concerns. Otherwise, what is the point of "dessert" if it is slimmed down, thinned out and watered to blandness?

Sliced and frosted

That said, I still moderated the amount of sugar listed in the recipe. It was 230g of brown sugar for the first combination with eggs and oil. Silly me, usually I start with half the sugar amount but this day, I put in 200g. The mix was too sweet even after adding the flour and grated carrots (255g). In rescue mode, I just grated half and then the whole carrot into the mix and added another 3-4 tablespoons of flour. Also, about a tablespoon more of oil.

 The recipe had chopped pecans - I replaced this with walnuts.

I forgot that when I tasted the mix - it was mostly the flour, eggs, oil and sugar - the carrot and chopped walnuts were not picked up. So, even before baking, I still thought the cake would turn out sweeter than I normally would like. But luckily, the additional carrot and flour did its job and the cake turned out sweet but not overly so.

Having learnt my lesson from the batter mix, I started the frosting with 50g of icing sugar instead of the recipe's 125g. It was fine.
Page from "Cooking - A Commonsense Guide"

One tester loaf and the biggie.

The biggie has cracks - frosting to the rescue .. soon ..

Tester loaf - moist, soft, lots of carrot taste - and not overly sweet. The rescue worked!

Couldn't resist popping on a few walnuts for decoration.

It's quite a 'tall' cake - about 2.5in. The pan's height is 2in.


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