Cinnamon Carrot Cake
Carrot cake became popular in the United States during World War II when sugar was rationed, and carrots were used as a substitute to sweeten desserts.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Cinnamon Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
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In a large bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, salt, and vanilla extract. Mix well until all ingredients are fully combined.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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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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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.
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In the meantime, prepare the cream cheese frosting. In a bowl, beat the cream cheese, butter, powdered sugar, and lemon juice 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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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.