Carrot Cake

A classic vegetarian carrot cake made with honey, fresh carrots, and a smooth cream cheese frosting icing.

Baking Vegetarian Dessert Tea Time Carrot Cake

Estimated Nutrition

Calories

804.2

kcal / serving

4825.2 kcal total

Carbs

109.1g

per serving

654.5 g total

Fat

39.7g

per serving

238.1 g total

Protein

7.1g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

0.5

tsp

Bicarbonate Of Soda

tsp

Vanilla Essence

340

Icing Sugar

sifted

tsp

Vanilla Essence

for the icing

Dairy

unit

Eggs

free-range

unit

Butter

for greasing

Cream Cheese

for the icing

tbsp

Butter

for the icing

GrainsCereals

225

Plain Flour

NutsSeeds

pinch

Salt

OilsFats

200

Sunflower Oil

Other

tbsp

Honey

clear

Vegetables

175

Carrots

grated

Method

Preheat the oven to 180°C.

Whisk oil, eggs, and honey in a bowl.

Stir in flour, baking powder, bicarb, salt, vanilla, and carrots.

Pour mixture into a greased 23cm cake tin and bake for one hour.

Cool the cake on a wire rack before removing from the tin.

Beat cream cheese and butter until fluffy, then stir in icing sugar and vanilla.

Spread the icing over the cooled cake and serve.