Kelli’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: 13.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 200 gram Brown sugar
- 150 ml Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 2 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 200 gram Cream cheese
- 50 gram Butter
- 200 gram Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Grate the carrots and set aside.
- In a mixing bowl, combine the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the vegetable oil and eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Fold in the grated carrots.
- Pour the batter into a greased cake pan.
- 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.
- Transfer the cake to a wire rack and let it cool completely.
- In the meantime, prepare the cream cheese frosting by beating 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.
- Refrigerate for at least 30 minutes before serving.
- Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 49g17%
- Sugars 34g
- 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.