Sigrids Carrot Cake
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 200 gram Granulated sugar
- 180 ml Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 200 gram Cream cheese
- 100 gram Unsalted butter
- 100 gram Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
- In a large bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt. Mix well until all ingredients are fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- 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.
- In the meantime, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
- Let the cake rest for 30 minutes before serving to allow the flavors to meld together.
- Slice and serve the carrot cake.
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.