Carrot Cake
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 200 gram Carrots
- 250 gram Flour
- 200 gram Sugar
- 180 milliliter Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 200 gram Cream cheese
- 100 gram Butter
- 150 gram Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- Grate the carrots and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the vegetable oil and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing well.
- Fold in the grated carrots.
- Pour the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In the meantime, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.