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Suggest a better description1.Heat oven to 170C. Line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
2.Add the wet ingredients to the dry, along with the carrots and raisins. Mix well to combine, then divide between the tins. Bake for 30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
3.To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and dust with cinnamon. Will keep in the fridge for up to five days. Best eaten at room temperature.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 652 | ||
Calories from Fat: 207 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 195.2mg | 60 % | |
Sodium 517.5mg | 18 % | |
Potassium 359.3mg | 9 % | |
Total Carbohydrate 106.7g | 31 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 104.1g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 652
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