Michael’s 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 for sweeteners in baking.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Michael’s Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots and set aside. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs and then add the vegetable oil. Mix well. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Fold in the grated carrots. Pour the batter into a greased and floured cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese frosting over the cooled cake. Let the cake rest for 30 minutes before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- 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.
