First, get everything ready to make the cake.
Heat your oven to 180°C (356°F) before using it. Put parchment paper in a cake pan (around 8-9 inches) to avoid the cake from sticking.
Shred the carrots using a grater or food processor and keep them to the side.
Grate the orange peel carefully, making sure not to include the bitter white part underneath.
In a big bowl, whisk the eggs with the sweetener (if using) until they are light and foamy. This helps make the cake light and fluffy by incorporating air into the batter.
Put the vegetable oil and mix it thoroughly until it is completely combined.
Cut the walnuts and almonds into small pieces, saving a few to sprinkle on top of the cake.
Wash, dry, and cut the dried apricots and plums into small bits.
Put the shredded carrots, orange peel, chopped nuts, dried apricots, and plums into the beaten eggs. Mix well to make sure the fruit and nuts are spread evenly.
Mix the oats, baking powder, salt, cinnamon, nutmeg (if desired), and vanilla extract. Stir until everything is mixed well, but be careful not to mix too much, as this can result in a heavy cake.
Pour the mixture into the cake pan that has been prepared and spread it out evenly.
Put in the oven that has been heated beforehand for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. The top of the cake should be a golden brown color, and when you press it lightly, it should spring back.
Let the cake cool down completely in the pan before taking it out, and then place it on a wire rack.
Next, make the cream cheese frosting.
In a bowl, mix the cream cheese until it is smooth and creamy. This helps make sure the frosting is smooth without any lumps.
Add erythritol powder or powdered sugar (if you prefer), to your liking, and mix well until everything is evenly combined. Change the level of sweetness to suit your taste.
Step 3: Put the cake together.
After the cake has cooled down, put the cream cheese frosting on it. Use a flat spatula to make smooth and even layers.
Add the saved chopped nuts on top, spreading them evenly over the frosting.
Put the cake in the fridge for 30 minutes so the frosting can harden and it's easier to cut.
Cut and savor your Carrot Nut Cake with Cream Cheese Frosting, a delicious mix of flavorful carrot cake and smooth, tangy frosting!
Advice for Making the Best Carrot Cake with Nuts
Remove extra water: If your carrots are very wet, gently press out some water before adding them to the batter to avoid the cake becoming too heavy.
Personalize the Add-ins: You can replace the dried apricots and plums with raisins, dates, or any other dried fruits you like.
Cool the frosting: If the frosting gets too soft, put it in the fridge for 10-15 minutes before putting it on the cake.
This Carrot Nut Cake with Cream Cheese Frosting is not just tasty but also full of healthy ingredients, making it a good option for a healthier dessert. Savor the delicious taste of this traditional cake with a nutty touch!