Light Carrot Cake Recipe

Name: Light Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g butter; 200 ml sugar; 2 eggs; 200 ml flour; 300 ml of finely grated carrots; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 50 g butter; 200 ml powdered sugar; 30 g Philadelphia Cream Cheese; 1 teaspoon vanilla extract; 1 tablespoon honey

Servings: persons

50 g butter
200 ml sugar
2 eggs
200 ml flour
300 ml of finely grated carrots
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
50 g butter
200 ml powdered sugar
30 g Philadelphia Cream Cheese
1 teaspoon vanilla extract
1 tablespoon honey

1
Mix butter, vanilla extract and sugar together.
2
Add in the egss.
3
Blend in the flourm, cinamon and baking powder.
4
Mix well and add the carrots.
5
Put it in a baking pan and bake for 30 minutes at 175 celcius.
6
Once the cake has baked, let it stand until it is cool to the touch.
7
cirka 20 minutes.
8
Icing.
9
Mix all the ingredients together until it is smooth and creamy.
10
Spread it on the cool cake and place the cake in the freezer for about 15 minutes.

899

kcal

Calories

Fat

152

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 14 ingredients. The key ingredients include: 50 g butter, 200 ml sugar, 2 eggs, 200 ml flour, and more.

Yes, Light 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.

Light Carrot Cake

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