Carrot Cake with Cream Cheese Frosting
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g carrot (s)
- 270 g flour
- 240 ml oil
- 180 g suar
- 4 medium egg (s)
- 2 teaspoons, leveled baking soda
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled cinnamon powder
- 0.25 ¼ teaspoon, leveled clove powder
- 0.25 ¼ teaspoon, leveled nutmeg
For the topping:
- 400 g cream cheese
- 200 g butter, soft
- 200 g powdered suar, sifted
- 1 teaspoon, leveled vanilla extract
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Put the grated carrots with the flour, oil, sugar, eggs, baking soda and spices in a bowl and stir with the hand mixer. Spread the cake batter on a greased baking sheet.
- Bake in the preheated oven at 180 ° C top / bottom heat for 50 minutes on the middle rack in the oven. When the cake has finished baking, let it cool down.
- Meanwhile, prepare the frosting. Mix the cream cheese and butter with the vanilla extract. Then sift the powdered sugar over the cream cheese mix. If you don`t like the cake so sweet, it is best to use less powdered sugar here. Mix the cream cheese mix with the powdered sugar.
- When the cake has cooled, spread the frosting evenly over the cake, then refrigerate until ready to serve.
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