Carrot Cake
Carrot cake originated from Switzerland in the 19th century.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C.
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Grate the carrots and set aside.
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In a large mixing bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
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Add the grated carrots, vegetable oil, and lightly beaten eggs. Mix until well combined.
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Fold in the chopped walnuts.
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Pour the batter into a greased cake pan.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a separate bowl, beat together the cream cheese, softened butter, icing sugar, and vanilla extract until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Allow the frosting to set for at least 30 minutes before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 53g18%
- Sugars 40g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
