Easy carrot cake

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Easy carrot cake
 
Cooking time: 1 h. 30 min
Servings 4
A simple carrot cake recipe that anyone can make. The sponge is very tender, and the cream is airy. Each piece melts in the mouth.

Ingredients
servings

  • Carrots, finely grated
    1 cups
  • Self-raising flour
    1 cups
  • Cinnamon
    to taste
  • Baking powder
    0,5 tsp.
  • Dark muscovado sugar
    1 tbsp.
  • Light muscovado sugar
    1 tbsp.
  • Eggs
    4 pcs.
  • Oil
    8,4 fl.oz
  • Orange, zested
    1 pcs.
  • Pecans, snapped in half
    1 tsp.
  • Golden sultanas
    1 tsp.
  • Frosting:
  • Butter
    1 cups
  • Dark muscovado sugar
    2 tbsp.
  • Golden syrup
    2 tbsp.
  • Soft cheese
    1 tsp.

Nutrition facts per serving

  • Calories

    710 kcal

  • Protein

    9,2 g

  • Fat

    48,6 g

  • Carbohydrates

    63 g

Method

  • Mix the sifted flour with the sugar, cinnamon and baking powder.

  • Beat the eggs together with the oil and orange zest, and then add them to the dry mixture. Bring to a smooth consistency.

  • Add the carrots to the mixture and mix well.

  • Heat the oven to 300 F. Cover the cake tin with baking paper.

  • Spread the dough evenly over the form and bake for 1.5 hours. You can check the readiness of the biscuit with a toothpick, it should come out dry. When the biscuit is ready, cool it.

  • To make a frosting, you should whisk the butter, sugar and syrup until soft, then beat in the cream cheese until smooth. Chill the mixture.

  • Spread the cream on top of the biscuit and decorate it with pecans and golden sultanas.

Bon Appetit!

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