Moist and Beautiful Carrot Cake

Carrot cake is believed to have originated from medieval carrot puddings, where carrots were used as sweeteners in place of sugar, which was expensive and hard to come by.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Moist and Beautiful Carrot Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Bakery, 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: 12 Calories: 4560

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 250 gram All-purpose flour
• 2 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Vegetable oil
• ¹⁄₂ cup Granulated sugar
• ¹⁄₂ cup Brown sugar
• 3 unit Eggs
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Crushed pineapple
• ¹⁄₂ cup Chopped walnuts
• 8 ounce Cream cheese
• ¹⁄₂ cup Unsalted butter
• 2 cup 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, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
3. In another bowl, mix together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the grated carrots, crushed pineapple, and chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
9. For the cream cheese frosting, beat the cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and vanilla extract and beat until smooth.
10. Once the cake has cooled, frost the top and sides with the cream cheese frosting.
11. Let the cake rest for 30 minutes before serving to allow the flavors to meld.
12. Slice and serve the moist and beautiful carrot cake.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 52g18%

Sugars 38g

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.