Carrot Cake with Cream Cheese Frosting

The recipe Carrot Cake with Cream Cheese Frosting can be made in approximately 1 hour. For 80 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 39g of fat, and a total of 487 calories. This recipe serves 16. It works well as a very affordable hor d'oeuvre for Easter. 19 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of baking powder, eggs, walnuts, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Purple Foodie. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. If you like this recipe, you might also like recipes such as Carrot Cake With Cream Cheese Frosting, Carrot Cake With Cream Cheese Frosting, and Carrot Cake With Cream Cheese Frosting.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 180C/350F. Butter and line a 9 inch square pan with parchment paper.In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Then, sieve it at least once (I do it thrice - especially for cakes known to result in a dense texture).Beat the eggs and sugar in a bowl until paler in colour and quite frothy.Next, pour in the oil and continue to beat for a few minutes.Mix in the grated carrots, then fold in the flour mixture followed by the walnuts.Pour the cake batter into the cake tin and bake for 40-50 minutes until a skewer comes out clean.For the frosting, it's best to have all the ingredients at room temperature first. Beat the butter until smooth ( beurre pommade - as the French say to associate it with the texture of an ointment). Next, add the cream cheese and continue to beat until smooth. Add the flavouring, if using. And then whisk in the icing sugar.When the cake has cooled completely, frost it with the cream cheese frosting and sprinkle with crushed pistachios if you like.

 

Step by step:

1. Preheat the oven to 180C/350F. Butter and line a 9 inch square pan with parchment paper.In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Then, sieve it at least once (I do it thrice - especially for cakes known to result in a dense texture).Beat the eggs and sugar in a bowl until paler in colour and quite frothy.Next, pour in the oil and continue to beat for a few minutes.

2. Mix in the grated carrots, then fold in the flour mixture followed by the walnuts.

3. Pour the cake batter into the cake tin and bake for 40-50 minutes until a skewer comes out clean.For the frosting, it's best to have all the ingredients at room temperature first. Beat the butter until smooth ( beurre pommade - as the French say to associate it with the texture of an ointment). Next, add the cream cheese and continue to beat until smooth.

4. Add the flavouring, if using. And then whisk in the icing sugar.When the cake has cooled completely, frost it with the cream cheese frosting and sprinkle with crushed pistachios if you like.

Nutrition Information:

covered percent of daily need

 

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