Carrot Cake
Easy and healthy carrot cake recipe.
Servings: 22 slices
Calories: 384kcal
Ingredients
- 260 gram of plain flour
- 1 tsp of salt
- 2 tsp of baking soda
- 1.5 tsp of ground cinnamon
- 295 ml of vegetable/canola oil
- 200 gram of sugar
- 200 gram of brown sugar
- 1 tsp of vanilla extract
- 4 psc large eggs
- 6 psc medium sized carrots
- 100 gram of walnuts or pecans
- 65 gram of sultanas
Instructions
- Preheat your oven to approximately 180°C and grease two round cake tins.
- Mix your flour, baking soda, salt and cinnamon in a large mixing bowl.
- In a separate bowl whisk together some oil, sugar and vanilla. Whisk in one egg at a time until all are combined.
- Add the dry ingredients to the batter mix making sure it is combined evenly.
- Stir in your carrots, nuts and sultanas once all combined.
- Divide the batter into the cake tins and place in the oven.
- Bake it for 45 to 50 minutes or until it has a spring like effect.
- Let the cake rest for 15 minutes
- In a large bowl beat your cream cheese until it is creamy.
- Add in your sugar in small increments until it turns fluffy.
- Pour in your cream and beat it for another minute or so.
- Place the icing in the fridge to chill before adding it to your cake.
- Once every part is cooled, frost in between the two layers and the top of the upmost layer.
- Sprinkle nuts on top to serve.
Video
Notes
Here is a video to similar Carrot Cake recipe