Not-Just-For Easter Carrot Cake
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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.
Not-Just-For Easter Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
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In a large bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, vanilla extract, and salt. Mix well.
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Pour the batter into the prepared 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 lemon juice until smooth and creamy.
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Spread the cream cheese frosting over the cooled carrot cake.
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Refrigerate for at least 30 minutes before serving.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- 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.