Carrot cake
Carrot cake, from above
Non vegEggUnited States

Carrot cake

Moist, spiced, packed with carrot and walnuts, under cream cheese frosting. Vegetables, technically.

80 minTime
7 gProtein each
mildSpice
Cake from carrots1 chapter · 1 min read

Make it your way

Grandma's waySpiced carrot walnut cake with cream cheese frosting.
The original
581kcalsame
7 gproteinsame
2 gfibresame
80minutessame

Carrot cake.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)2 cups
Baking powder1 tsp
Baking soda (bicarb soda, bicarbonate of soda)1 tsp
Cinnamon powder2 tsp
Salt½ tsp
Cooking oil (vegetable oil)¾ cup
Brown sugar1 cup
Sugar½ cup for cake, 1 cup icing sugar for frosting
Egg4
Carrot3 cups, finely grated
Walnuts1 cup, chopped
Raisins½ cup
Cream cheese250 g
Butter4 tbsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1½ tsp

Method

4 steps
  1. 1Whisk flour, baking powder, soda, cinnamon and salt.
  2. 2Beat oil, brown sugar, 100 g sugar, eggs and half the vanilla until smooth. Fold in dry mix, carrot, walnuts and raisins.
  3. 3Bake in a lined 23 cm tin at 175 C for 45 to 50 minutes.
  4. 4Beat cream cheese, butter, icing sugar and vanilla. Spread on the cooled cake.
Serve it like this

Slice into squares, top each with a walnut half, and serve with tea or coffee.

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Make it a meal

What goes with Carrot cake: a bread or rice, a side, something to drink and something sweet.

A little snack Onion rings30 min
A little snack Coconut prawns35 min
To drink Masala chai10 min
To drink Cold coffee10 min
Something sweet Cinnamon streusel coffee cake65 min
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