Carrot Cake with Cream Cheese Frosting
A moist and spiced carrot cake topped with a creamy and tangy cream cheese frosting, perfect for dessert or a teatime treat.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup milk
- 3/4 cup grated carrots
For the Cream Cheese Frosting
- 100 g cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour a small round or loaf cake pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the egg, vegetable oil, and milk. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the grated carrots. Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the frosting, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Spread the frosting evenly over the cooled cake. Slice and serve.
NUTRITION FACTS (Per Serving)
Calories: 310 kcal Carbs: 35 g Fat: 15 g Protein: 4 g