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        Calories
        360
        Fat
        8.7g
        Saturates
        3.3g
        Protein
        5.8g
        Carbs
        64.9g
        Sugars
        44.8g
        • Calories
          360
        • Fat
          8.7g
        • Saturates
          3.3g
        • Protein
          5.8g
        • Carbs
          64.9g
        • Sugars
          44.8g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          360
        • Fat
          8.7g
        • Saturates
          3.3g
        • Protein
          5.8g
        • Carbs
          64.9g
        • Sugars
          44.8g

        French

        Carrot cake

        • Prep Time
          25 Mins
        • Cook Time
          30 Mins
        • Serves
          10

        About

        Perfectly moist with an abundance of flavour from sugar, cinnamon, ginger, nutmeg, and carrots, this cake classic has the most delicious zing

        Ingredients

        Order Ingredients

        Method

        1. In a large mixing bowl add the sugar, vegetable oil and eggs then mix until smooth.
        2. In a separate bowl sift the flour, salt, cinnamon and baking soda. When mixed fold the wet mixture into the dry mixture and ensure it is completely mixed together.
        3. Peel and blend the carrots until ground, then add to the mixture along with the chopped walnuts.
        4. Grease a cake tray and transfer the mixture into the baking tray (use two if needed).
        5. Place in the oven and bake for 50 minutes then set to one side to cool.
        6. In a bowl or blender add the powdered sugar, cream cheese, margarine and vanilla extract and beat until blended together. Refrigerate for at least 30 minutes.
        7. Cut sections of the cake and place the first layer into your glass/bowl, then top with a layer of the cream mixture. Repeat this until your glass/bowl is filled with layers.
        8. Decorate as desired, with fruit, cinnamon or mint leaves and serve.
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