Sister Beth’s Carrot Cake
Carrot cake became popular in the United States during World War II when sugar was rationed, and carrots were used as a substitute sweetener.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 cup Carrots
- 2 cup All-purpose flour
- 1.5 cup Granulated sugar
- 1 cup Vegetable oil
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped walnuts
- 1 package Cream cheese
- 2 tablespoon Butter
- 2 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the grated carrots, flour, sugar, oil, eggs, vanilla extract, baking powder, baking soda, salt, and ground cinnamon. Mix well.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- In a separate mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Refrigerate for at least 30 minutes before serving.
- Slice and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- 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.