Jane’s Carrot Cake
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 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 200 gram Sugar
- 150 ml Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 250 gram Cream cheese
- 50 gram Butter
- 200 gram Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C.
- Grate the carrots and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the eggs and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients and mix well.
- Fold in the grated carrots.
- Pour the batter into a greased baking pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 10 minutes.
- In the meantime, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Allow the cake to rest for 30 minutes before serving.
- Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.