By Orlanne Pinsault
Carrot Cake
15 steps
Prep:20minCook:1h 5min
Updated at: Sun, 14 Apr 2024 17:05:54 GMT
Nutrition balance score
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Ingredients
12 servings
For the cake
6eggs
350gwhite sugar
2 teaspoonscinnamon powder
400gpant based oil
-
300gcarrots
shredded
250gflour
17gbaking powder
or a bag and a teaspoon
100gnuts
1 teaspoonsalt
For a cream cheese topping
For a caramel topping
Instructions
Step 1
Turn on the oven to 160°C.
Step 2
Whisk the eggs and the sugar together.
Step 3
Add the cinnamon and whisk.
Step 4
Add the oil and whisk again. Make sure it's well incorporated.
Step 5
Place the baking powder with the flour and add that to the mix alongside the shredded carrots.
Step 6
Add the nuts and the salt and stir once more.
Step 7
Cover a 28cm cake tin with parchment paper and pour the mixture into that.
Step 8
Cook for 65 minutes at 160°C.
For a cream cheese topping
Step 9
Melt the butter in the microwave.
Step 10
Whisk the cream cheese and add the melted butter.
Step 11
Add the icing sugar progessively until fully combined.
For a caramel topping
Step 12
Put the sugar and water in a saucepan and let it melt.
Step 13
Once it's ready, remove from the heat and add the cream.
Step 14
Cook for another minute on low heat.
Step 15
Dress your cake, cut in 12 equal parts and enjoy :)
Notes
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