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The carrot cake consists of a cake whose main ingredient is the carrot, covered with a cream frosting to the taste you prefer: lemon, orange, vanilla, etc. The carrot is a plant that brings many benefits including the improvement of eyesight thanks to its beta-carotene levels, essential for the formation of visual pigments in the retina. One of the best ways to introduce them into your diet, and especially among the little ones, is to make a cake
INGREDIENTS
Carrot Cake:
2 1/4 cups (295 g) all-purpose or plain flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 ground cinnamon teaspoons
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup (250 ml) vegetable oil
1/2 cup (110 g) crushed pineapple, or unsweetened apple sauce
1 cup (200 g) lightly packed light brown sugar
1 cup (200 g) white granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
2 1/2 cups (250 g) grated carrots, (from about 2-3 large carrots)
1 cup (100 g) crushed pecans or walnuts, divided (optional)
1/2 cup (60 g) sultanas or raisins, (optional)
Cream Cheese Frosting:
8 ounces (250 g) cream cheese, softened to room temperature
1/4 cup unsalted butter, softened to room temperature
2 cups powdered sugar, more as needed
1 teaspoon vanilla extract
pinch salt
INSTRUCTIONS
CARROT CAKE:
Heat the oven to 350ยบ F (175 ° C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
Combine together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl until well combined.
In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well combined. Stir the dry ingredients into the wet mixture until the batter is smooth while scraping the batter from the sides of the bowl. Fold in grated carrots, 3/4 cup of nuts and sultanas.
Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the center of each cake comes out clean.
Let cool in pans for 30 minutes. Transfer to cooling racks peeling the paper off the base of each cake as you go. Allow cooling completely before frosting.
CREAM CHEESE FROSTING:
In a large bowl, beat together softened cream cheese and butter, scraping downsides of the bowl when needed, for 2-3 minutes until smooth and creamy. (Use a hand mixer.)
Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.
Frost cooled cake and top with remaining crushed nuts for decoration (optional).
NUTRITION
Calories: 397kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 259mg | Potassium: 270mg | Fiber: 2g | Sugar: 47g | Vitamin A: 3665IU | Vitamin C: 3.1mg | Calcium: 76mg | Iron: 1.6mg
INGREDIENTS
Carrot Cake:
2 1/4 cups (295 g) all-purpose or plain flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 ground cinnamon teaspoons
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup (250 ml) vegetable oil
1/2 cup (110 g) crushed pineapple, or unsweetened apple sauce
1 cup (200 g) lightly packed light brown sugar
1 cup (200 g) white granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
2 1/2 cups (250 g) grated carrots, (from about 2-3 large carrots)
1 cup (100 g) crushed pecans or walnuts, divided (optional)
1/2 cup (60 g) sultanas or raisins, (optional)
Cream Cheese Frosting:
8 ounces (250 g) cream cheese, softened to room temperature
1/4 cup unsalted butter, softened to room temperature
2 cups powdered sugar, more as needed
1 teaspoon vanilla extract
pinch salt
INSTRUCTIONS
CARROT CAKE:
Heat the oven to 350ยบ F (175 ° C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
Combine together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl until well combined.
In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well combined. Stir the dry ingredients into the wet mixture until the batter is smooth while scraping the batter from the sides of the bowl. Fold in grated carrots, 3/4 cup of nuts and sultanas.
Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the center of each cake comes out clean.
Let cool in pans for 30 minutes. Transfer to cooling racks peeling the paper off the base of each cake as you go. Allow cooling completely before frosting.
CREAM CHEESE FROSTING:
In a large bowl, beat together softened cream cheese and butter, scraping downsides of the bowl when needed, for 2-3 minutes until smooth and creamy. (Use a hand mixer.)
Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.
Frost cooled cake and top with remaining crushed nuts for decoration (optional).
NUTRITION
Calories: 397kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 259mg | Potassium: 270mg | Fiber: 2g | Sugar: 47g | Vitamin A: 3665IU | Vitamin C: 3.1mg | Calcium: 76mg | Iron: 1.6mg
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