Carrot Cake

Name: Carrot Cake
Yield: 4 servings
Cuisine: British
Ingredients: 450ml Vegetable Oil; 400g Plain Flour; 2 tsp Bicarbonate Of Soda; 550ml Sugar; 5 Eggs; ½ tsp Salt; 2 tsp Cinnamon; 500g grated Carrots; 150g Walnuts; 200g Cream Cheese; 150g Caster Sugar; 100g Butter

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Vegetable Oil450 ml
Plain Flour400 g
Bicarbonate Of Soda2 tsp
Sugar550 ml
Eggs5
Salt½ tsp
Cinnamon2 tsp
Carrots500 g
Walnuts150 g
Cream Cheese200 g
Caster Sugar150 g
Butter100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2
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.
3
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.

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