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.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
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, mix together the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the eggs and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing well. Fold in the grated carrots. Pour the batter into a greased cake pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. In a separate bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Spread the cream cheese frosting over the cooled cake. 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.
