Carrot Cake

Name: Carrot Cake
Yield: 12
Cuisine: Británica
Ingredients: 400 g Wheat flour; 100 g Butter; 5 Egg; 150 g Walnuts; 500 g Carrot; teaspoons Salt; 550 ml Sugar; 450 ml Vegetable Oil; 150 g Caster Sugar; 2 teaspoons Bicarbonate Of Soda; 2 teaspoons Cinnamon; 200 g Cream Cheese

Fácil

Contains allergens

Cereales con glutenLecheHuevosFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein4 %9 g
Carbs38 %84 g
Fat58 %57 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	865 kcal	395 kcal
Protein	9 g	4.1 g
Carbs	84 g	38.4 g
Fat	57 g	26 g

One serving is about 219 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: British

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - British

Ingredients

400 g Wheat flour
100 g Butter
5 Egg
150 g Walnuts
500 g Carrot (grated)
teaspoons Salt
550 ml Sugar
450 ml Vegetable Oil
150 g Caster Sugar
2 teaspoons Bicarbonate Of Soda
2 teaspoons Cinnamon
200 g Cream Cheese

Instructions

For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
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.
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.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.