Carrot Cake
A moist and flavorful cake made with grated carrots, warm spices, and topped with cream cheese frosting.
Equipment
- Mixing Bowls:
- 9x5 inch Loaf Pan
- Whisk
- Oven
Ingredients
- 250 g all-purpose flour
- 150 g brown sugar
- 3 count medium carrots grated
- 150 ml oil
- 3 count eggs
- 2 packets baking powder
- 1 tsp. vanilla extract
- 1 pinch salt
- 1 Tbsp. vinegar
- 1 tsp. cinnamon
- 30 g chopped almonds or walnuts
- 200 g cream cheese
- 40 g powdered sugar
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together the eggs and brown sugar until frothy and light in color.
- Add a pinch of salt and vanilla extract to the egg mixture.
- Gradually stir in the oil and grated carrots until well combined.
- In another bowl, combine the flour and baking powder, then gradually add to the wet mixture in three parts, blending well.
- Add cinnamon and vinegar, mixing until incorporated.
- Fold in chopped almonds or walnuts.
- Grease and line a loaf pan with parchment paper, then pour the batter into it.
- Bake for about 40 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- For the frosting, blend cream cheese and powdered sugar until smooth, then spread over the cooled cake.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container at room temperature for up to 5 days.