Carrot Cake With Cream Cheese and Raspberries
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 2 teaspoon Baking powder
- 2 teaspoon Cinnamon
- 1 teaspoon Salt
- 4 unit Eggs
- 1 cup Vegetable oil
- 1.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoon Vanilla extract
- 1 cup Cream cheese
- 0.5 cup Unsalted butter
- 1 cup Powdered sugar
- 1 cup Fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix together the grated carrots, flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake 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 mixing bowl, beat the cream cheese, unsalted butter, and powdered sugar until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Decorate with fresh raspberries.
- Let the cake rest for at least 1 hour before serving.
- Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.