Carrot Cake VIII

Carrot cake is believed to have originated from carrot puddings made in medieval Europe, where sugar and other sweeteners were scarce and carrots were used as a substitute.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Carrot Cake VIII

Cooking Method: Baking Cuisine: American Courses: Any, Cake, 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: 8 Calories: 3200

Best Season: Suitable throughout the year

Ingredients

Servings

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

Instructions

1. Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
2. In a large bowl, mix together the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt until well combined.
3. Pour the batter into the prepared cake pan and smooth the top.
4. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
6. In a separate bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
7. Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
8. Sprinkle chopped walnuts on top for garnish.
9. Allow the cake to rest for 30 minutes before serving.
10. Slice and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 50g17%

Sugars 30g

Protein 5g10%

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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.