@flora.grim: Carrot Walnut Cake Ingredients Dry ingredients • 1 to 1 1/2 cups all-purpose flour (125–190 g) • 2 tsp baking powder • 1 tsp baking soda • 1 1/2 tsp cinnamon • 1/2 tsp nutmeg • 1/4 tsp ground ginger (optional) • 1/2 tsp salt Wet ingredients • 4 eggs • 1/3 cup avocado oil (80 ml) • 1/3 cup maple syrup (80 ml) or 1/2 cup • 1/2 cup applesauce (120 g) • 1 tsp vanilla extract Add-ins • 2 1/2 cups finely grated carrots (250–280 g) • 1/2 to 3/4 cup finely chopped pecans (60–85 g) Cream Cheese Frosting • 400 g cream cheese • 5 tbsp butter, softened (70 g) • 3 tbsp maple syrup • 1 tsp vanilla • 1/2 cup heavy cream, very cold (120 ml) Instructions 1. Preheat the oven to 325°F / 165°C. Prepare two 8-inch cake pans. Line the bottoms with parchment paper and lightly grease the sides. 2. In a large bowl, whisk together eggs, avocado oil, maple syrup, applesauce, and vanilla. 3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. 4. Add the dry ingredients to the wet ingredients and gently mix until just combined. 5. Fold in the finely grated carrots and chopped walnuts or pecans. 6. The batter should be thick, moist, and creamy, and it should fall slowly from the spatula. Start with 1 cup flour and add more only if needed, up to 1 1/2 cups, depending on the texture. 7. Divide the batter evenly between two 8-inch pans and bake at 325°F / 165°C for 28–35 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let the cakes cool completely. Frosting instructions 1. In a cold bowl, whip the heavy cream until soft-medium peaks form. Set aside. 2. In another bowl, beat the softened butter for 1–2 minutes until creamy. 3. Add the cream cheese and mix just until smooth. 4. Add the maple syrup and vanilla and mix briefly. 5. Fold in the whipped heavy cream in 2–3 parts. #mom #recipes

Flora Grim

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Tuesday 31 March 2026 20:16:57 GMT