How to Make Carrot Cake in 20 Minutes for Family

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Carrot Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Carrot Cake is something which I’ve loved my whole life.

For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook carrot cake using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Carrot Cake:

1. Prepare 150 grams Carrot (around 3 medium carrots)
2. Take 150 grams eggs (3 medium eggs)
3. Prepare 50 grams Sunflower oil
4. Get 120 grams All-purpose flour
5. Take 120 grams Granulated white sugar
6. Make ready 4 grams Vanilla Powder (around 1 tsp)
7. Make ready 4 grams Baking Powder (around 1 tsp)

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Instructions to make Carrot Cake:

1. Wash, peel and cut into large pieces the carrots and add them in your blender or food processor.
2. Crack the eggs and add them in with the carrots along with the sunflower oil.
3. Blend/process the ingredients well, until you get a homogeneous mixture.
4. In a large bowl, sift in the flower and add the sugar, vanilla and baking powder. Stir them well with a wire whisk. If you don't have a whisk, feel free to use a fork or a spoon.
5. Make a well in the center of the dry ingredients and pour in the liquid carrot mix.
6. Stir the ingredients well with a spatula until you get a nice homogeneous mixture.
7. Line a baking tray with parchment paper and pour in the batter.
8. Bake on 180°C/356°F for about 20 minutes. Every oven is a bit different so I suggest you check the cake every 10 minutes so you don't burn it. You can do so by sticking a toothpick in the center until it comes out clean.
9. After you get the cake out of the oven, let it cool down for about 30 minutes so it will be easier to cut later.
10. Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares.
11. Enjoy!

A wonderfully moist, perfectly spiced carrot cake recipe. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake!

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