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Carrot and walnut cake with Lemon, Thyme Cream Cheese frosting

Recipe by Chef Hanisha Singh, Chef Consultant, KitchenAid

Preparation Time: 40 mins
Cooking Time: 20 mins


– Grated carrots- 206 gms
– Oil – 182 ml
– Sugar – 250 gms
– Eggs – 3
– Refined flour – 225 gms
– Baking soda – 5 gms
– Cinnamon powder – 5 gms
– Walnuts – 85 gms (toasted and chopped)

– Cream cheese – 240 gms (softened)
– Unsalted butter – 30 gms (softened)
– Confectioners’ sugar – 240 gms
– Milk – 100 ml
– Rind of 2 lemons
– Thyme – 10 gms
– Nutmeg – a dash
– Thyme sprigs or toasted walnuts for garnish
– Maple Syrup to drizzle


– Preheat oven to 170º C.

– Line a baking pan with grease proof paper.

– In a KitchenAid Stand Mixer with a whisk attachment, beat the eggs and incorporate the sugar in small batches till all the sugar is incorporated and the mixture turns thick and pale in colour.

– Reduce the speed of the mixer and slowly start incorporating the oil.

– Add the grated carrots followed by the walnuts.

– Sieve the flour, cinnamon powder and baking soda. Fold the flour into the egg mixture till all the flour is incorporated.

– Pour the batter into the pre lined tins and bake at 170º C till the crust is golden brown. Check by inserting a skewer into the center of the cake, if the skewer comes out clean the cake is baked.

– Remove from the oven, allow to cool slightly before de-moulding the cake and allow it to cool further on a cake rack.

– Once cooled cut the cake into two layers.

– To make the frosting, heat the milk and allow the thyme to steep in the milk till it cools. Strain and reserve the milk.

– In a stand mixer, beat the cream cheese and butter for 3 minutes. Add the confectioners’ sugar, 1/2 cup at a time, alternately with 1 tablespoon of the thyme milk, using only enough milk to make a spreadable icing, 2 to 2 1/2 tablespoons. Discard or save the rest for another use. Scrape down the sides of the bowl occasionally. Add the nutmeg.



KitchenAid® Artisan® 4.8 L Tilt Head Stand Mixer

Easily make your favorite cakes and multiple batches of cookie dough with the 4.8 L stainless steel mixing bowl with comfortable handle. With 10 speeds, the stand mixer will quickly become your kitchen’s culinary center as you mix, knead and whip ingredients with ease. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.Learn More
KitchenAid® Artisan® 4.8 L Tilt Head Stand Mixer


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One response to “Carrot and walnut cake with Lemon, Thyme Cream Cheese frosting”

  1. Priti says:

    Nice recipe and awesome cakes with layers, looks delicious. If you want to order these type of cakes online, choose Monginis online cake shop. They provide fresh and best cakes.

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