Carrot cake
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Protein
Fiber
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Ingredients
- 2 cups grated carrots (about 3-4 medium-sized carrots)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Baking paper or grease for the baking pa
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9-inch (23 cm) round cake pan by greasing it with oil or lining it with baking paper.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt. Combine the dry ingredients well.
- In another bowl, beat the eggs and granulated sugar together until smooth. Gradually add the vegetable oil and vanilla extract while continuously stirring.
- Add the dry ingredients to the wet mixture (eggs, sugar, oil) and stir until well combined. Then add the grated carrots and mix everything thoroughly. If you decide to use nuts, you can add them now and mix them in.
- Pour the cake batter into the prepared cake pan.
- Bake the carrot cake in the preheated oven for about 40-50 minutes or until a toothpick inserted into the center comes out clean. Ensure that the cake is nicely golden on top.
- Once the cake is done, remove it from the oven and allow it to cool in the pan for a few minutes. Then transfer it to a wire rack and let it cool completely.
- When the carrot cake has completely cooled, you can sprinkle some powdered sugar on top or decorate it with cream cheese frosting if you prefer.
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* - approximate nutritional values
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