Easy Carrot Cake
Carrot cake dates back to the Medieval Ages when sweeteners were scarce and carrots were used as a substitute for sugar in desserts.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 250 grams Carrots
- 200 grams All-purpose flour
- 200 grams Sugar
- 150 milliliters Vegetable oil
- 3 units Eggs
- 2 teaspoons Baking powder
- 2 teaspoons Cinnamon
- 1 teaspoons Salt
- 200 grams Cream cheese
- 100 grams Butter
- 100 grams Powdered sugar
- 1 teaspoons Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- In a large bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt. Mix well.
- Transfer the batter to the cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely.
- In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Optional: Decorate with grated carrot or chopped nuts.
- Chill in the refrigerator for at least 30 minutes before serving.
- Enjoy your delicious Easy Carrot Cake!
Nutrition Facts
Servings 10
- 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.