Carrot Cake
A moist and flavorful carrot cake with cream cheese frosting.
Ingredients:
- all-purpose flour - 240 grams (2 cups)
- baking powder - 10 grams (2 teaspoons)
- baking soda - 5 grams (1 teaspoon)
- ground cinnamon - 4 grams (1.5 teaspoons)
- salt - 2.5 grams (0.5 teaspoon)
- vegetable oil - 240 milliliters (1 cup)
- granulated sugar - 200 grams (1 cup)
- large eggs - 3 eggs (3 eggs)
- grated carrots - 300 grams (3 cups)
- cream cheese, softened - 225 grams (8 ounces)
- unsalted butter, softened - 115 grams (0.5 cup)
- powdered sugar - 480 grams (4 cups)
- vanilla extract - 10 milliliters (2 teaspoons)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the vegetable oil, sugar, and eggs until well combined.
- Stir the wet ingredients into the dry ingredients until just combined, then fold in the grated carrots.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, and beat until light and fluffy.
- Frost the cooled cake and refrigerate until ready to serve.
Notes:
You can also add chopped walnuts or raisins to the cake batter for extra texture and flavor.
Nutrition:
- Calories: 550
- Fat: 28g
- Carbs: 70g
- Protein: 6g