Name: Homemade Carrot Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16
Cuisine: American
Ingredients: 16.25 g flour; 0.63 g baking soda; 0.19 g salt; 0.19 g cinnamon; 18.44 ml vegetable oil; 12.5 g granulated sugar; 11.88 g brown sugar; 0.31 ml vanilla extract; 0.25 item eggs; 18.75 g carrots; 7.5 g pecans; 4.38 g raisins; 14.06 g cream cheese; 8.75 g powdered sugar; 5 ml heavy cream; 3.13 g pecans

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Homemade Carrot Cake

Homemade Carrot Cake

A moist and flavorful carrot cake made from scratch, perfect for any occasion.

This carrot cake provides a delicious treat that can be enjoyed by the whole family, while also being a source of healthy ingredients like carrots and nuts.

Source

Ingredients:

16.25
g
flour
0.63
g
baking soda
0.19
g
salt
0.19
g
cinnamon
18.44
ml
vegetable oil
12.5
g
granulated sugar
11.88
g
brown sugar
0.31
ml
vanilla extract
0.25
item
eggs
18.75
g
carrots
7.5
g
pecans
4.38
g
raisins
14.06
g
cream cheese
8.75
g
powdered sugar
5
ml
heavy cream
3.13
g
pecans

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Instructions:

Preheat the oven to 180°C. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking after each addition.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients in three parts until just combined. Stir in the grated carrots, chopped pecans, and raisins.
Divide the batter evenly between the prepared cake pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes, then turn them out onto cooling racks to cool completely.
For the frosting, in a medium bowl, whisk together the cornstarch and powdered sugar. In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add the cornstarch mixture to the cream cheese, mixing until combined. Pour in the cold heavy cream and beat until the frosting is whipped and creamy.
Once the cake layers are completely cool, frost the top of one layer and place the second layer on top. Frost the top of the cake and sprinkle with chopped pecans.

Nutrition	Per Serving 137 g	Per 100g
Energy	533.8 kcal	389 kcal
Protein	5.9 g	4.3 g
Fibre	2.2 g	1.6 g
Salt	0.2 g	0.1 g
Sugar	36.5 g	26.6 g
Carbohydrates	53.5 g	39.0 g
Fat	34.3 g	25.0 g

Environmental	Per Serving 137 g	Per 100g
CO2	0.9 kg	0.7 kg
Water	0.6 l	0.4 l

16.25
g
flour
0.63
g
baking soda
0.19
g
salt
0.19
g
cinnamon
18.44
ml
vegetable oil
12.5
g
granulated sugar
11.88
g
brown sugar
0.31
ml
vanilla extract
0.25
item
eggs
18.75
g
carrots
7.5
g
pecans
4.38
g
raisins
14.06
g
cream cheese
8.75
g
powdered sugar
5
ml
heavy cream
3.13
g
pecans

Preheat the oven to 180°C. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.

In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking after each addition.

Using a rubber spatula, gently fold the dry ingredients into the wet ingredients in three parts until just combined. Stir in the grated carrots, chopped pecans, and raisins.

Divide the batter evenly between the prepared cake pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes, then turn them out onto cooling racks to cool completely.

For the frosting, in a medium bowl, whisk together the cornstarch and powdered sugar. In a large bowl, beat the cream cheese until smooth and creamy.

Gradually add the cornstarch mixture to the cream cheese, mixing until combined. Pour in the cold heavy cream and beat until the frosting is whipped and creamy.

Once the cake layers are completely cool, frost the top of one layer and place the second layer on top. Frost the top of the cake and sprinkle with chopped pecans.