Carrot Cake

Carrot cake originated from Switzerland in the Middle Ages, where carrots were used as a sweetener in place of sugar, which was expensive and hard to come by.

This is vegetarian recipe. Dish can be prepared in 95 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 45 min Rest Time 30 min Total Time 1 hr 35 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram All-purpose flour
• 200 gram Sugar
• 150 milliliter Vegetable oil
• 3 unit Eggs
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 200 gram Cream cheese
• 50 gram Butter
• 100 gram Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 180°C.
2. Grate the carrots and set aside.
3. In a bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
4. In another bowl, whisk together the eggs and vegetable oil.
5. Gradually add the dry ingredients to the egg mixture and mix well.
6. Fold in the grated carrots.
7. Pour the batter into a greased baking pan.
8. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
11. Spread the cream cheese frosting over the cooled cake.
12. Refrigerate for 30 minutes before serving.
13. Enjoy your delicious carrot cake!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

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.