Carrot Cake III
Carrot cake originated from the Middle Ages when sugar and sweeteners were scarce, so carrots were used to sweeten the cake instead.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 200 gram Carrots
- 250 gram All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 200 gram Granulated sugar
- 150 gram Light brown sugar
- 180 gram Vegetable oil
- 3 unit Eggs
- 2 teaspoon Vanilla extract
- 200 gram Crushed pineapple, drained
- 100 gram Chopped walnuts
- 225 gram Cream cheese
- 115 gram Unsalted butter
- 450 gram Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Stir in the carrots, crushed pineapple, and chopped walnuts.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- In a mixing bowl, beat together the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese frosting over the cooled cake.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 46g16%
- 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.