Carrot Cake
A carrot cake made with flour, sugar, eggs, and ground carrots, perfect for yogurt lovers and weekend sports enthusiasts
30
Prep (min)
75
Cook (min)
105
Total (min)
Servings
Orange zest and vanilla extract excluded from calculations due to minimal nutritional impact
Assumed 2.5 dl equals 250ml of oil
Cream cheese glaze assumed to be standard cream cheese frosting
This appears to be a carrot cake with cream cheese frosting - very high in calories and sugar
Ingredients
- 0.4 lb (200 g) flour
- 3 tsp baking powder
- 1 tsp cinnamon
- 0.4 lb (200 g) carrot, shredded
- 0.6 lb (250 g) brown cane sugar
- 3 eggs
- 0.8 cup (2.5 dl) neutral flavored oil, sunflower or corn oil
- 1 orange, zested
- 0.2 lb (100 g) sultana raisins
- 0.2 lb (100 g) chopped walnuts
- 1.1 lb (500 g) cream cheese glaze
- 2 tsp vanilla extract
- 3 tbsp soft butter
- 0.6 lb (250 g) powdered sugar, sifted
Instructions
- 1
Preheat the oven to 338°F (170°C) (338°F). Grease a springform pan with 24 cm diameter or line with baking paper. Dust with flour.
- 2
Sift the flour with baking powder and cinnamon in a mixing bowl and set aside the dry mixture.
- 3
Beat the sugar and eggs in another bowl until light and fluffy. Gradually add the oil during beating until smooth. Mix well.
- 4
Add the flour mixture in portions until just combined. Gently fold in the grated carrots, raisins, and walnuts until evenly distributed.
- 5
Pour the batter into the prepared pan and level the surface. Bake for 1¼ hours or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before turning out onto a wire rack.
- 6
Beat the glaze ingredients with butter and vanilla until smooth. Beat the powdered sugar in portions until everything is well mixed and smooth. Spread the glaze over the cooled cake like a thick layer.
Recipe by Jille van der Togt