Carrot Cake

Carrot cake originated from Medieval Europe and was originally made without sugar or sweeteners, as carrots were used as a natural sweetener.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Carrot Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram All-purpose flour
• 200 gram Granulated sugar
• 1 cup Vegetable oil
• 3 unit Eggs
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 200 gram Cream cheese
• 100 gram Unsalted butter
• 2 cup Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 180°C (350°F). Grate the carrots.
2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
3. Add the grated carrots, vegetable oil, and eggs to the bowl. Mix until well combined.
4. Pour the batter into a greased cake pan and smooth the top.
5. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the cream cheese frosting. In a separate bowl, beat together the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth.
7. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
8. Let the cake rest for 30 minutes before serving.
9. Slice and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.