Carrot Cake with Cream Cheese Icing

Name: Carrot Cake with Cream Cheese Icing
Yield: 5 servings
Cuisine: British
Ingredients: 100 g Carrots (grated); 80 g All-purpose flour; 50 g Sugar; 1 Eggs; 40 ml Vegetable oil; 1/2 tsp Baking powder; 1/2 tsp Cinnamon powder; 1 pinch Salt; 50 g Cream cheese (softened); 20 g Unsalted butter (softened); 40 g Powdered sugar; 1/4 tsp Vanilla extract

LT Cook @cook_115631810

Austraila

Delious!
#January2027

LT Cook @cook_115631810

Austraila

Delious!
#January2027

Saved

Ingredients

5 servings

100 gCarrots (grated)
80 gAll-purpose flour
50 gSugar
1Eggs
40 mlVegetable oil
1/2 tspBaking powder
1/2 tspCinnamon powder
1 pinchSalt
50 gCream cheese (softened)
20 gUnsalted butter (softened)
40 gPowdered sugar
1/4 tspVanilla extract

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Steps

1

Preheat oven to 180°C (350°F). Grease a small cake pan.
2

In a bowl, mix flour, baking powder, cinnamon, and salt.
3

In another bowl, beat egg and sugar until light. Add oil and mix.
4

Stir in grated carrots.
5

Add dry ingredients to wet ingredients and mix until just combined.
6

Pour batter into the pan. Bake for 25–30 minutes, or until a toothpick comes out clean.
7

For the icing, beat cream cheese and butter until smooth.
8

Add powdered sugar and vanilla extract. Mix until creamy.
9

Once the cake is cool, spread the icing evenly on top.