Carrot Cake – a typical American cake classic: We love this recipe because the cake is so wonderfully moist, after one piece you just have to have another. A light cake in your tummy, 2 or 3 pieces go down easy without getting a bad conscience. Together with the cream cheese frosting it’s an unbeatable combination!
Shopping List for 1 Carrot Cake (5×12 inch loaf pan or bundt cake pan)
4 carrots, grated (3 cups)
1 ¼ cup vegetable oil
2 cups granulated sugar
2 cups all purpose flour
2 tsp. baking powder
2 tsp. vanilla extract
2 tsp. ground cinnamon
½ tsp. salt
Cream Cheese Frosting:
225g cream cheese, softened
115g butter, softened
4 cups confectioners’ sugar (powdered sugar)
1 tsp. vanilla extract
Preparation Time: approx. 1 ½ hours
Directions Carrot Cake with Cream Cheese Frosting:
Cut the ends off the carrots and peel. Grate by hand or with a food processor, place in a bowl and set aside. Preheat the oven to 175 C.
Beat the eggs, oil, sugar and vanilla together. Mix in the flour, baking powder, salt and cinnamon. Stir in the grated carrot until well combined.
Grease the pan with butter and flour then pour the batter into the pan. Bake 40 to 50 minutes. You’ll know it’s finished when a toothpick inserted into the cake comes out clean.
This cake tastes amazing without frosting – but if you like frosting you will love this recipe:
Directions for the cream cheese frosting:
Here you will find the easy recipe for the cream cheese frosting.
When the cream cheese frosting is ready, cover the cake. Instead of frosting the whole cake you can also just add a dollop of the frosting to each plate as you serve, or frost each piece individually for a fancier look.