Carrot Cake

British
Baked Goods

300

Calories

37 g

Carbs

16 g

Fat

3 g

Protein

Carrot Cake

Method

For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.

Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

Ingredients

Vegetable Oil

Vegetable Oil

450ml

Plain Flour

Plain Flour

400g

Bicarbonate Of Soda

Bicarbonate Of Soda

2 tsp

Sugar

Sugar

550ml

Salt

Salt

½ tsp

Cinnamon

Cinnamon

2 tsp

Carrots

Carrots

500g grated

Walnuts

Walnuts

150g

Cream Cheese

Cream Cheese

200g

Caster Sugar

Caster Sugar

150g

Egg

Egg

5

Butter

Butter

100g

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