Carrot Pancake Cake
Carrots are a great source of vitamin A, which is important for maintaining good vision.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Carrot Pancake Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
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In a large bowl, combine the grated carrots, flour, baking powder, ground cinnamon, and salt.
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In a separate bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
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Gradually add the wet ingredients to the dry ingredients, mixing well after each addition.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely before removing it from the pan.
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In a mixing bowl, beat the cream cheese, powdered sugar, butter, and milk until smooth and creamy.
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Spread the cream cheese frosting over the cooled cake.
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Sprinkle the chopped walnuts on top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 35g12%
- Sugars 20g
- 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.
