Carrot Cake Recipe
This Carrot Cake recipe is a classic and my all time favorite cake flavor! A light and fluffy cake filled with shredded carrot and spices, and layered with a tangy cream cheese frosting.
- 2 1/2 Cups Carrots shredded
- 4 Eggs
- 2 Cups Sugar
- 1 tsp Vanilla Essence
- 1 1/2 Cups Oil
- 2 Cups Flour
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1 Quantity Cream Cheese Frosting
Add the shredded carrots, egg, sugar, vanilla and oil to a medium sized mixing bowl. Use a wooden spoon to combine the ingredients together.
Sieve the flour, baking soda, salt and cinnamon together into a seperate bowl.
Pour the wet ingredients into the bowl with the dry ingredients. Fold the cake batter together until you no longer see any dry flour. Be careful here no to over mix the batter.
Pour the carrot cake batter into a lined and greased 8" or 20cm cake pan. Bake in a 170 C / 340 F oven for about 60 minutes or until a tooth pick comes out clean.
Cool the cake for 20 minutes in the cake pan before transferring to a wire rack. While the cake is cooling make the Cream Cheese Frosting.
Slice the cooled cake through the center and cover the bottom cake layer in cream cheese frosting. Top with the next cake layer and decorate the cake with the remaining frosting.
Leave the cake to set for about 30 minutes before slicing and enjoying.
¼ Cup of chopped Walnuts can be added to the batter before baking.
The cake will keep at room temperature for 3-4 days. Keep it in an airtight container to retain freshness.
Serving: 1SliceCalories: 486kcalCarbohydrates: 52gProtein: 4gFat: 30gSaturated Fat: 3gCholesterol: 55mgSodium: 347mgPotassium: 128mgFiber: 1gSugar: 35gVitamin A: 4534IUVitamin C: 2mgCalcium: 23mgIron: 1mg