Believe it or not first time i tried carrot cake was first time i moved to Jeddah and that would be probably during 2010, yes i still remember because i freaking loved it after the first bite! and it was actually a carrot cupcake from Munch Bakery.
Nutrition Facts
Serving: 6 persons
Preparation and Cook time: 2 hours
Calories: 445
Fats: 29 g
Protein: 6 g
Ingredients
| Carrot | 200 g |
| Gluten-free flour | 125 g |
| Brown sugar | 100 g |
| Margarine | 155 g |
| Eggs | 2 pc |
| Cream cheese | 100 g |
| Powder sugar | 30 g |
| Vanilla extract | 1 – 1/2 tsp |
| Lemon juice | 1/2 tsp |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Cinnamon | 1/2 tsp |
| Nutmeg | 1/8 tsp |
| Salt | 1/2 tsp |
Instructions
1- Preheat the oven.
- Preheat your oven to 180°C/355°F.
- Peel carrot.
- Grate carrot or cut into small julienne.
2- Mix them.
- With standing mixer or a hand mixer with beater.
- Mix and beat margarine and brown sugar until pale and fluffy.
- Add vanilla extract.
3- Blend in eggs.
- Add the eggs one at a time until fully incorporated.
4- Mix them to the mixture.
- In a bowl..
- Add flour.
- Add baking powder.
- Add baking soda.
- Add cinnamon.
- Add nutmeg.
- Add salt.
- Mix them together.
- Gradually whisk flour mixture margarine mixture until smooth batter forms.
5- Introduce carrot!
- Stir grated carrot into the batter.
6- Get ready to bake!
- Grease oven proof try.
- Transfer batter into the try.
- Bake for 40 – 50 min.
- Let it rest and cool for 50 – 60 min.
7- Prepare the cream cheese.
- in a bowl..
- Add cream cheese.
- Add melted margarine.
- Add lemon juice.
- Add vanilla extract.
- Mix until smooth.
- Add powder sugar little by little.
- (You can add whipped cream if you want to make it more shiny i did that. But usually you dont have to do it).
