YMUSTUHATE my Carrot Cake
Carrot cake originated from medieval carrot puddings that 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.
YMUSTUHATE my Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
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In a large mixing bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, nutmeg, and salt. Mix well until the batter is smooth.
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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 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, unsalted butter, powdered sugar, and vanilla extract until creamy and smooth.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides.
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Let the cake rest for 30 minutes to allow the flavors to meld together.
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Serve and enjoy!
Nutrition Facts
Servings 8
- 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.
