Carrot Cake With Royal Icing Recipe

Name: Carrot Cake With Royal Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13/16 cups carrot puree; 3 eggs; 1 3/8 cups brown sugar; 1 natural yogurt; 6 3/4 tablespoons sunflower oil; 1 Orange zest and juice; 2 cups flour; 2 teaspoons baking powder; 1 egg white; 1 2/3 cups powdered sugar; 1/2 lemon juice

Servings: persons

1 13/16 cups carrot puree
3 eggs
1 3/8 cups brown sugar
1 natural yogurt
6 3/4 tablespoons sunflower oil
1 Orange zest and juice
2 cups flour
2 teaspoons baking powder
1 egg white
1 2/3 cups powdered sugar
1/2 lemon juice

1
Cook carrots in boiling water until tender.
2
Drain carrots and puree.
3
Preheat oven to 180u00b0C (approximately 350u00b0F).
4
For the cake, whisk eggs and sugar until creamy.
5
Add yogurt, oil and carrot puree.
6
Whisk again.
7
Mix in orange juice, orange zest, flour and baking powder and whisk again.
8
Place batter in a greased and floured cake pan.
9
Bake in preheated oven for about 30-40 minutes.
10
Let cool and remove from pan.
11
For the icing, beat egg white until foamy and gradually add powdered sugar until mixture starts to stiffen.
12
Add lemon juice and whisk again.
13
Pour immediately on cake.

1067

kcal

Calories

Fat

193

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 11 ingredients. The key ingredients include: 1 13/16 cups carrot puree, 3 eggs, 1 3/8 cups brown sugar, 1 natural yogurt, and more.

Yes, Carrot Cake With Royal Icing 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 With Royal Icing

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