Carrot Cake with PHILLY Cream Cheese Icing
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
- 200 gram Granulated sugar
- 180 ml Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 200 gram PHILLY Cream Cheese
- 60 gram Unsalted butter
- 200 gram Powdered sugar
- 1 teaspoon Vanilla extract
- 50 gram Chopped walnuts
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the grated carrots, oil, and eggs.
- Gradually add the carrot mixture to the dry ingredients, stirring until well 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 from the oven and let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- In a mixing bowl, beat the PHILLY Cream Cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese icing evenly over the top.
- Sprinkle with chopped walnuts.
- Allow the icing to set for at least 1 hour before serving.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- 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.