American 45 min

Carrot Cake

Name: Carrot Cake
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 450ml Vegetable Oil; 400g Plain Flour; 2 tsp Bicarbonate Of Soda; 550ml Sugar; 5 Eggs; ½ tsp Salt; 2 tsp Cinnamon; 500g grated Carrots; 150g Walnuts; 200g Cream Cheese; 150g Caster Sugar; 100g Butter

caketreatsweetdessert

Ingredientsfor 2

350

Cal

Protein

45g

Carbs

20g

Fat

1450ml Vegetable Oil
2400g Plain Flour
32 tsp Bicarbonate Of Soda
4550ml Sugar
55 Eggs
6½ tsp Salt
72 tsp Cinnamon
8500g grated Carrots
9150g Walnuts
10200g Cream Cheese
11150g Caster Sugar
12100g Butter

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Instructions

1
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2
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.
3
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.
4
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.