Vegetarian

Fall classic: carrot cake

Name: Fall classic: carrot cake
Total time: 60 min
Yield: 16 servings
Ingredients: 2 tsps baking soda; 165 g brown sugar; 56.75 g butter; 224 ml rapeseed oil; 384 g carrots; 2 tsps ground cinnamon; 4 free range eggs; 200 g cane sugar; 480 g powdered sugar; 240 g light cream cheese; 1 tsp salt; 1 tsp vanilla extract; 240 g white whole wheat flour

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

165 g

butter

56.75 g

rapeseed oil

224 ml

carrots

384 g

ground cinnamon

2 tsps

free range eggs

cane sugar

200 g

powdered sugar

480 g

light cream cheese

240 g

salt

1 tsp

vanilla extract

1 tsp

white whole wheat flour

240 g

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:

400 kcal

Carbs

77 g

Fat

9 g

Protein

4 g

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