Just Plain Carrot Cake

Carrot cake became popular in the United States during World War II when sugar and sweeteners were rationed, and carrots were used as a substitute for sugar.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Just Plain Carrot Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram All-purpose flour
• 200 gram Sugar
• 150 ml Vegetable oil
• 3 unit Eggs
• 2 teaspoon Baking powder
• 2 teaspoon Cinnamon
• 1 teaspoon Salt
• 200 gram Cream cheese
• 50 gram Butter
• 100 gram Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs and vegetable oil. Gradually add the dry ingredients and mix well.
4. Fold in the grated carrots.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Once the cake has cooled, frost it with the cream cheese frosting.
10. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.