Carrot Cake
Moist carrot cake with cream cheese frosting is a classic that works just as well for coffee as for birthdays. This recipe for carrot cake gives a soft cake wit…
Ingredienser
Instructions
Heat the oven to 175 degrees.
Line the bottom of a 24 cm springform pan with parchment paper and grease the sides.
Add sugar, sunflower oil and eggs to a bowl.
Whisk until the mixture becomes light and airy.
Sift in flour, baking soda, baking powder and cinnamon.
Stir into an even batter.
Fold in finely grated carrot.
Pour the batter into the pan.
Bake the cake in the middle of the oven for about 40 minutes, until cooked through.
Cool the cake completely in the pan or on a wire rack.
Beat room temperature butter and icing sugar together into a smooth cream.
Add cream cheese and vanilla sugar, and mix well.
Spread the cream cheese frosting over the cooled cake before serving.
Nutrition per serving
Energi ca. 14021 kcal
Protein 273.2 g
Fett 277.4 g
Karbohydrater 2803.7 g
Fiber 739.1 g
Sukker 1505.3 g
Salt 1.5 g
Tips & tricks
Cool the cake completely before spreading on the frosting. Cream cheese frosting softens quickly on a warm cake and can run instead of spreading neatly.
Did you know?
Carrot cake becomes moist because grated carrot adds moisture to the batter, while oil gives a softer cake than butter alone. Cinnamon adds warm spice aroma, and cream cheese frosting brings fresh acidity and richness. The cake often becomes even better when it has time to settle before serving.
