The Ultimate Moist Karottenkuchen Recipe with Cream Cheese Frosting

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan, lining the bottom with parchment paper. Lightly toast walnuts in a dry pan until fragrant, then allow them to cool completely.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, lightly whisk the eggs, then whisk in the vegetable oil and 2 teaspoons of vanilla extract until smooth.
4. Gradually pour the wet mixture into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
5. Gently fold in the finely grated carrots and the toasted, chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, spreading evenly. Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
7. Let the cake cool in the pan on a wire rack for 15 minutes. Carefully release the sides and allow the cake to cool completely on the rack before frosting.
8. To make the frosting: Beat the softened butter and cream cheese together until light and fluffy. Gradually add the sifted powdered sugar and vanilla (and lemon zest, if using), beating until the frosting is smooth and spreadable.
9. Spread the cream cheese frosting generously over the completely cooled cake. Garnish with extra chopped walnuts or a dusting of cinnamon.