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Carrot Cake with Cream Cheese Frosting

Servings 0

Ingredients

  • 6 eggs
  • 1 tbsp ovalet
  • 1 tsp vanilla essence
  • 1/4 c sugar
  • 1/2 c dark brown sugar
  • 1 tbsp sweetened condensed milk
  • 6 baby carrots
  • 280 g flour
  • Cinnamon powder and allspice powder to taste
  • 1 tsp each BP and BSoda
  • 1/4 c melted unsalted butter
  • 1/4 c raisins
  • 1/2 c walnut halves chop roughly

Frosting

  • 1 block of cream cheese 250 g
  • 1/2 c icing sugar
  • 250 g unsalted butter

Instructions

  • In a food processor, chop carrots but don’t turn them into smoothie 😉
  • In a bowl, mix flour, baking powder, baking soda, and spices, set to side
  • In another bowl, beat eggs, sugars, essence and ovalet for 5-8 minutes, until fluffy and pale, then fold in flour mixture, followed with carrots, melted butter, and lastly raisins
  • Pour batter into a parchment lined loaf pan, steam for an H
  • Meanwhile, toast walnut, and let cool to room temperature
  • Once cake is done, flip on cooling rack, peel parchment paper, and let it cool to room temperature
  • While cake is cooling, beat cream cheese and icing sugar until creamy (ake sure cream cheese and butter are at room temperature), then cream in butter
  • Once cake is cooled, spread frosting, slice and serve

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