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Carrot Cake II

Carrot Cake II — a cake recipe, 12 ingredients.

Cake

contains glutencontains dairycontains eggscontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 450 ml (14 fl oz) vegetable oil
  • 400 g (14 oz) plain flour
  • 2 tsp bicarbonate soda
  • 570 g (1 lb 4 oz) granulated sugar
  • 290 g (10 oz) eggs
  • 1 pinch of salt
  • 12 g (½ oz) ground cinnamon
  • 530 g (1 lb 3 oz) carrots, peeled and grated
  • 150 g (5 oz) walnuts, chopped
  • 200 g (7 oz) cream cheese
  • 150 g (5 oz) granulated sugar
  • 100 g (3½ oz) butter
Make it lactose-friendly
  • 200 g (7 oz) cream cheese → lactose-free cream cheese
  • 100 g (3½ oz) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix all the ingredients together in a food processor for 5 minutes.
  2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
  3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
  4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
  5. Unmold cake and place it on a cooling rack.
  6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
  7. Spread frosting over the cake using a palette knife.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0