Carrot Cake

Recipe by
Total Time:
60-90 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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Ingredients

  • 225g - Self-rising flour
  • 225g - Light muscovado sugar
  • 250 ml - Sunflower oil
  • 200g - Carrot
  • 1/2 tsp - Ground nutmeg and cinnamon- each
  • 3 Eggs
  • 1 tsp - Orange zest
  • Icing:
  • 200g - Full fat cream cheese
  • 40g - Golden icing sugar 60g - Unsalted butter
  • Walnut or pecan nut few pieces to decorate

How to Make Carrot Cake

  • Preheat the oven to 180 degree Celsius (fan oven 160 degree Celsius).
  • Grease and line two 18 cm sandwich tins.
  • Mix sunflower oil and sugar with a hand held electric whisk.
  • Add the eggs one by one and mix well.
  • Sift the flour, spices and orange zest and gently fold in together.
  • Fold in the grated carrots.
  • Pour into the prepared tins and bake for 30 to 40 min or until a skewer comes out clean.
  • Icing:
  • Beat the cream cheese and butter until light and fluffy.
  • Sift in the icing sugar and mix it well.
  • Place one cake on the serving plate spread the icing on top of it.
  • Place the other cake on top of this cake spread the remaining icing on top of the cake.
  • Sprinkle some walnuts or pecan nut on top of the icing.

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