Fall classic: carrot cake
A Fall Classic: Carrot Cake recipe for lacto ovo vegetarians that takes 1 hour to make. This dessert is perfect for autumn and costs 56 cents per serving. It covers 7% of your daily requirements for vitamins and minerals.
Ingredients
baking soda
2 tsps
brown sugar
0.75 cup
butter
0.25 cup
rapeseed oil
1 cup
carrots
3 cups
ground cinnamon
2 tsps
free range eggs
4
cane sugar
1 cup
powdered sugar
4 cups
light cream cheese
1 cup
salt
1 tsp
vanilla extract
1 tsp
white whole wheat flour
2 cups
Method
- Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined.
- Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.
- Add flour mixture to egg mixture.
- Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans.
- Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes.
- Remove from pans and cool completely on wire cooling rack.For icing, cream butter and cream cheese in a medium bowl.
- Add icing sugar, one cup at a time. Beat well after each addition.
- Add vanilla. Continue beating until fluffy.
- Add 1 tbsp milk at a time to thin out icing if necessary.
- Place one cake on serving dish.
- Spread with icing. Top with remaining cake layer.
- Spread top with remaining icing.
Nutrition:
Carbs
77 g
Fat
9 g
Protein
4 g
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