Mary Anne’s Carrot Cake
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Carrot cake became popular in the United States during World War II when sugar was rationed and people began using carrots as a natural sweetener in baked goods.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Mary Anne’s Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C.
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In a mixing bowl, grate the carrots and set aside.
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In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon powder, and salt.
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Add the vegetable oil and eggs to the flour mixture and mix well.
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Fold in the grated carrots and chopped walnuts.
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Grease a baking pan, pour the batter into it, and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Transfer the cake onto a wire rack to cool completely.
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In the meantime, prepare the cream cheese frosting by beating together cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
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Once the cake has cooled, spread the cream cheese frosting over the top.
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Refrigerate the cake for at least 30 minutes before serving.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- 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.