Carrot Cake



3 eggs

2 cups of sugar

3 cups of flour

1 tsp. of baking soda

1 tsp. of cinnamon

1 tsp. of baking powder

½ tsp. of salt

½ tsp. of grated nutmeg

1 cup of oil

4 cups of grated carrot

1 cup of chopped nuts

For the Frosting:

200 grams of Butter

200 grams of Cream Cheese

3 cups of icing sugar

Juice and zest of 1 lemon

2 teaspoons of vanilla


Beat the eggs and sugar until very fluffy. Add the oil and the grated carrots.

In a separate bowl, mix all the dry ingredients and the finely chopped nuts. Incorporate into the egg mixture, stirring until all ingredients are integrated.

Pour the mixture into a greased and floured mold and bake in a moderate oven for about 40 minutes.

For the frosting, melt the butter and let it cool, then add the cream cheese and the remaining ingredients to form the glaze.

Unmold the cake when it's cool and cover with the frosting. Decorate with carrot zest.

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