Carrot cake

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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 724kcal

Ingredients

Cake

  • 250 g grated carrots about (2-3 medium sized carrots)
  • 200 g all-purpose flour
  • 200 g granulated sugar
  • 150 ml vegetable oil
  • 3 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 100 g chopped walnuts (optional)

Cream Cheese Frosting

  • 200 g cream cheese at room temperature
  • 100 g unsalted butter at room temperature
  • 200 g powdered sugar (icing sugar)
  • 1 tsp vanilla extract

Instructions

  • Preheat the Oven: Preheat your oven to 180°C (350°F) and grease and flour two 8-inch (20 cm) round cake pans or line them with parchment paper.
  • Prepare the Carrots: Peel and grate the carrots using a fine grater. Set them aside.
  • Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Combine Wet Ingredients: In another bowl, beat the eggs and add the vegetable oil and vanilla extract. Mix until well combined.
  • Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
  • Add Carrots and Nuts: Gently fold in the grated carrots and chopped nuts (if using) into the batter.
  • Divide Batter: Divide the batter evenly between the prepared cake pans.
  • Bake: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. The exact baking time may vary, so keep an eye on them.
  • Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
  • Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is well mixed.
  • Assemble the Cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes. Place the other cake on top and frost the top and sides of the entire cake with the remaining frosting.
  • Decorate (optional): You can decorate the cake with additional chopped nuts, grated carrots, or a dusting of cinnamon.
  • Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Slice and enjoy your homemade carrot cake!
    This recipe makes a delicious and moist carrot cake with a creamy cream cheese frosting. Enjoy!
Nutrition Facts
Carrot cake
Amount per Serving
Calories
724
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
17
g
Monounsaturated Fat
 
11
g
Cholesterol
 
114
mg
38
%
Sodium
 
376
mg
16
%
Potassium
 
146
mg
4
%
Carbohydrates
 
73
g
24
%
Fiber
 
2
g
8
%
Sugar
 
51
g
57
%
Protein
 
8
g
16
%
Vitamin A
 
741
IU
15
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
86
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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