Carrot Cake

Carrot cake is believed to have originated from medieval carrot puddings, where carrots were used as a sweetener in place of sugar.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Carrot Cake

Cooking Method: Baking Cuisine: American, British Courses: Bakery, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram All-purpose flour
• 200 gram Brown sugar
• 180 ml Vegetable oil
• 3 unit Eggs
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 250 gram Cream cheese
• 50 gram Butter
• 200 gram Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 180°C (350°F). Grate the carrots.
2. In a large bowl, mix the grated carrots, flour, brown sugar, vegetable oil, eggs, baking powder, cinnamon, nutmeg, and salt.
3. Pour the batter into a greased cake pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool for 10 minutes. Then transfer it to a wire rack and let it cool completely.
5. In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
6. Once the cake has cooled, spread the cream cheese frosting evenly on top.
7. Let the cake rest for 30 minutes before serving.
8. Enjoy your delicious carrot cake!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 40g14%

Sugars 24g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.