Print Options:

Carrot Cake

Yields12 Servings

This delicious cake is made with fresh carrots, which give it a distinct flavor and a moist texture.

Batter Ingredients
 5 Eggs Large
 5 Carrots (Graded in big holes)
 2 cups Flour White
 1 cup Cooking Oil
 1 cup Brown Sugar (you can use white)
 1 Orange zest (optional)
 1 tsp Cinnamon Ground
 ¼ tsp Ginger Ground Powder
 1 tsp Vanilla Extract
 ¼ tsp Salt
 2 tsp Baking Powder
 1 tsp Bicarbonate Soda
 3 tsp Apple Cider Vinegar (or Vinegar, lemon Juice)
Frosting
 250 g Cream Cheese
 200 g Butter Unsalted (room temperature)
 5 ½ cups Sugar Powdered
 ¼ tsp Salt
 2 tsp Vanilla Extract
1

Carrot cake is a delicious dessert that requires a few steps to prepare.
Firstly, preheat the oven to 180°C and prepare 3 cake tins lined with baking paper. Alternatively, you can use a large baking sheet also lined with baking paper.

2

In a large bowl, mix all the dry ingredients: flour, baking powder, baking soda(bicarbonate of soda), salt, cinnamon, and ginger. Set aside.

3

In another large bowl, beat the room-temperature eggs with sugar until they form a stiff foam. Add vegetable oil and dry ingredients to the eggs and beat on low speed until well combined.

4

Gently fold in the grated carrots and divide the batter evenly into the prepared cake forms. (Note: You can grate the carrots on a grater with big holes or you can grate the carrots in a food processor fitted with a shredding blade)

5

Bake on the middle rack of the oven for 40-50 minutes until golden brown or until a toothpick comes out clean.

6

Let the cakes cool for 15 minutes, remove them from the forms with a knife, and wrap them in plastic wrap. Store them in the refrigerator so that the moisture is evenly distributed, making them juicier and the flavors well-distributed.

7

To prepare the cream, beat the butter until it turns white, add cream cheese, powdered sugar, vanilla, and salt, and mix until smooth and silky.

8

Assemble the cake, use the cream to stack all the layers, and decorate the sides and top of the cake with the remaining three tablespoons of cream. Sprinkle with chopped walnuts or candied fruits and allow the cake to rest in the refrigerator for at least 1 hour. Can be stored in the refrigerator for up to 4-5 days.
Enjoy!

Nutrition Facts

12 servings

Serving size

Amount per serving
Calories747
% Daily Value *
Total Fat 41.7g54%
Sodium 314.48mg14%
Total Carbohydrate 90.89g34%

Dietary Fiber 0.75g3%
Total Sugars 71.62g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.