Directions:
- Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350°F (180°C) oven until the skins start to darken and wrinkle. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins. Not every speck will come off.) and then coarsely chop; set aside. Peel the carrots and cut into 1/2-inch (12-mm) slices.
- Bring a large saucepan three-fourths full of water to a boil. Add the carrots and cook until tender, 10-15 minutes. Drain and let cool. In a food processor, purée the cooked carrots. You should have about 1 cup (8 fl oz./225 ml) purée.
- Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
- Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
- In a large bowl whisk together the eggs and brown sugar until well combined. Whisk in the milk and melted butter. Whisk in the dry ingredients and then the carrot purée. Using a large rubber spatula, stir in the walnuts and currants.
- Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.
- To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined. Using a straight frosting spatula, spread the frosting on the top and sides of the cake. Refrigerate the cake if not serving immediately. Remove it from the refrigerator 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.9 Kcal (2093 kJ) | ||
| Calories from fat | 215.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.96g | 37% | |
|---|---|---|---|
| Cholesterol | 89.36mg | 30% | |
| Sodium | 299.93mg | 12% | |
| Potassium | 474.08mg | 10% | |
| Total Carbs | 67.25g | 22% | |
| Sugars | 49.26g | 197% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 7.48g | 15% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 2.1mg | 11% | |
| Calcium | 144.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 294.85 Kcal (1234 kJ) | ||
| Calories from fat | 127.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 37% | |
|---|---|---|---|
| Cholesterol | 52.71mg | 30% | |
| Sodium | 176.9mg | 12% | |
| Potassium | 279.62mg | 10% | |
| Total Carbs | 39.67g | 22% | |
| Sugars | 29.05g | 197% | |
| Dietary Fiber | 1.8g | 12% | |
| Protein | 4.41g | 15% | |
| Vitamin C | 1.7mg | 5% | |
| Vitamin A | 0.3mg | 18% | |
| Iron | 1.2mg | 11% | |
| Calcium | 85.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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