Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 5 ounces caster sugar; 4 fluid ounces oil; 1 teaspoon cinnamon; 5 ounces self raising flour or 5 ounces ground almonds; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 4 ounces chopped walnuts; 8 ounces grated carrots; 2 ounces margarine; 4 ounces Philadelphia Cream Cheese; 8 ounces icing sugar; 3 drops vanilla essence

Servings: persons

2 eggs
5 ounces caster sugar
4 fluid ounces oil
1 teaspoon cinnamon
5 ounces self raising flour or 5 ounces ground almonds
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 ounces chopped walnuts
8 ounces grated carrots
2 ounces margarine
4 ounces Philadelphia Cream Cheese
8 ounces icing sugar
3 drops vanilla essence

1
For the cake:.
2
Line an 8in square baking tin.
3
Beat eggs, oil, sugar and cinnamon.
4
Sift flour, baking powder and bicarbonate of soda into a separate bowl, and add to egg mixture.
5
Add nuts and carrots.
6
Bake at 350 deg F for 30-40 mins, until a skewer comes out clean.
7
Cool completely before icing.
8
For the topping:.
9
Cream the cheese and margarine.
10
Mix in icing sugar and vanilla essence.
11
Spread on cake.

2043

kcal

Calories

151

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, 5 ounces caster sugar, 4 fluid ounces oil, 1 teaspoon cinnamon, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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