Mom’s Carrot Cake
Carrot cake is believed to have originated from carrot puddings made in medieval Europe.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Mom’s Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots.
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In a mixing bowl, combine the grated carrots, all-purpose flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt. Mix well.
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Pour the batter into a greased cake pan and smooth the top.
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Bake in the preheated oven for 35-40 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. Then transfer it to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
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Once the cake has cooled, frost it with the cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- 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.
