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.
Ingredients
- 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
- Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
- In a large bowl, mix together the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 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.
- In a separate bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
- Sprinkle chopped walnuts on top for garnish.
- Allow the cake to rest for 30 minutes before serving.
- Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.