Carrot Cake
InternationalHardVegetarianDairy-Free

Carrot Cake

A delicious international dish. Perfect for vegetarians. Dairy-free option.

Total Time

139 min

Serves

8

Rating

0.0 (0)

Ingredients

  • 1 pound carrots (6 or 7 large carrots)
  • peeled
  • 2 1/2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup packed dark brown sugar
  • 1 1/4 cups vegetable oil
  • 4 eggs
  • lightly beaten

Instructions

  1. 1

    Preheat the oven to 350°F.

  2. 2

    Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil.

  3. 3

    In addition, you can also place a cut-out parchment circle on the bottom of the pan. 2 Grate the carrots with a grater (the old-school way!) or a food processor.

  4. 4

    I prefer medium-grated carrots—not too big, not too fine. 3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar.

  5. 5

    Stir in the oil and eggs, then the carrots. 4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean. 5 Cool completely, then frost cream cheese frosting.

Cooking Timer

02:19:00
Custom Timer (minutes)

Recipe Info

Prep Time:32 min
Cook Time:107 min
Total Time:139 min
Difficulty:Hard
Servings:8