Carrot Cake
Carrot cake is believed to have originated from medieval carrot puddings, where carrots were used as a sweetener in place of sugar.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 200 gram Sugar
- 180 milliliter Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 200 gram Cream cheese
- 50 gram Butter
- 200 gram Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, combine grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, nutmeg, and salt. Mix well.
- Pour the batter into a greased baking pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 10 minutes. Then transfer to a wire rack to cool completely.
- In a separate bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly on top.
- Let the cake rest for 30 minutes before serving.
- Slice 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.