Carrot Cake Recipe with Cream Cheese Frosting

INGREDIENTS

• 2 1/2 Cups Shredded Carrots 300g
• 4 Eggs
• 2 Cups Brown Sugar 400g
• 1 tsp Vanilla Extract
• 1 1/2 Cups Vegetable Oil 375ml
• 2 Cups Flour 250g
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 1/2 tsp Salt
• 1 Stick Butter 8 Tbsp / 115g
• 200 g Cream Cheese 7oz
• 3 Cups Powdered Sugar 375g / Icing Sugar

INSTRUCTIONS

1. 1 Preheat the oven to 170C / 340F and make sure all your ingredients are at room temperature.
2. 2 In a medium size mixing bowl add the sugar, eggs, oil and vanilla. Use a whisk to combine the ingredients together well.
3. 3 Shred you carrots using a box grater and add them to the bowl. Fold through with a wooden spoon and set to the side.
4. 4 In a second bowl add the dry ingredients, the flour, baking soda, cinnamon and salt. Mix together well.
5. 5 Pour the wet ingredients into the bowl with the dry ingredients and fold the carrot cake batter together gently until you no longer see any dry flour.
6. 6 Divide the batter between two 8″ or 20cm lined and greased cake pans and bake for about 30-40 minutes or until a cake tester inserted into the center comes out clean.
7. 7 Cool the cakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. 8 While the carrot cake is cooling make the cream cheese frosting. In the bowl of a stand mixer or a large mixing bowl if you are using a hand mixer add the butter. Beat on medium speed for 2-3 minutes until light and fluffy.
9. 9 Add in the room temperature cream cheese and beat for a further 2 minutes.
10. 10 Add the sugar in thirds, mixing well in between each addition until well combined.
11. 11 Place the frosting into the fridge for 30 mins to firm up before spreading over the cake.
12. 12 Take one of the cooled cakes (you can cut off the dome if you would like a perfect looking cake) and place it on a cake stand or serving plate.
13. 13 Spread 1/3 of the cream cheese frosting over the cake and top with the next layer.
14. 14 Add the other 2/3 of the frosting and spread it evenly over the cake, covering the sides.
15. 15 Place the cake into the fridge for 30-60 mins to set before cutting and serving.

NUTRITION

Calories: 593kcal | Carbohydrates: 78g | Protein: 3g | Fat: 31g | Fiber: 1g | Sugar: 63g