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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and oil until well combined. Stir in the grated carrots and crushed pineapple.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the icing by combining cottage cheese, powdered sugar, and vanilla extract in a bowl. Mix until smooth.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Spread the cottage cheese icing over the cooled cake and sprinkle with additional chopped walnuts on top.
Chef’s Tips
- Use freshly grated carrots for the best flavor and texture.
- For added moisture, consider adding a few tablespoons of applesauce to the batter.
- Ensure the cottage cheese is well-blended for a smoother icing texture.
Nutrition (per serving)
Approximate calories: 310, Protein: 6g, Carbs: 45g, Fat: 14g
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