- Snacks and drinks
Carrot cake
Cooking 1h00
Preparation 15 minutes
10 servingsIngredients
- 500 mL (2 cups) all-purpose flour
- 10 mL (2 teaspoons) of baking soda
- 10 mL (2 teaspoons) ground cinnamon
- 5 mL (1 teaspoon) of salt
- 500 mL (2 cups) sugar
- 250 mL (1 cup) vegetable oil
- 4 eggs
- 750 mL (3 cups) Florette Shredded Carrots
- 5 mL (1 teaspoon) of vanilla essence
- 250 mL (1 cup) chopped nuts to taste (eg hazelnuts, pecans, walnuts)
Cream cheese icing
- 625 mL (2 1/2 cups) icing sugar
- 125 mL (1/2 cup) soft butter or margarine
- 1 packet (113g) of cream cheese (ex: Philadelphia)
- 5 mL (1 teaspoon) of vanilla essence
Steps
- Preheat the oven to 180 C (350 F)
- In a bowl, cream the butter and the cheese with electric mixer.
- Add the vanilla. Gradually add the icing sugar; beat until creamy. Set aside.
- In a large bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
- In another bowl, whisk together sugar, oil, eggs and vanilla. Beat until frothy.
- Stir in the carrots and nuts; mix well.
- Gradually add the dry ingredients.
- Pour the dough into a greased and floured mold.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Wait 10 minutes before unmolding the cake.
- Decorate with the icing once the cake has cooled down.
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