Carrot Cake
Moist, spiced carrot cake topped with tangy cream cheese frosting is a timeless favorite. The grated carrot keeps it incredibly tender and lightly sweet. It is the cake that wins over even people who claim not to like cake.
- ⏱ 60 min
- 📊 medium
- 🍽 Party
Ingredients
- 250 g flour
- 300 g grated carrot
- 3 eggs
- 200 g each oil and sugar
- for frosting cream cheese and butter
Instructions
- Heat the oven to 175C (350F) and line two cake tins.
- Whisk the eggs, oil, and sugar until combined.
- Fold in the flour, baking powder, cinnamon, and a pinch of salt.
- Stir in the finely grated carrot.
- Divide between the tins and bake 30 to 35 minutes until a skewer comes out clean.
- Cool the cakes completely.
- Beat the cream cheese, butter, and powdered sugar into a frosting and spread between and over the layers.
💡 Chef's tip
Cool the cake completely before frosting, since cream cheese frosting slides right off a warm cake.
Finely grating the carrots, rather than using thick shreds, lets them melt into the batter for a uniformly moist, tender crumb.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 5 g
- Carbs: 52 g
- Fat: 22 g
