Carrot Cake

Yields1 Serving

Ingredients A

10 g ovalette

300 g fine granulated sugar

5 g salt

6 grade A eggs

1 tsp vanilla extract

Ingredients B

220 g all-purpose flour

55 g bread flour

5 g baking powder

3 g baking soda

8 g ground cinnamon

Ingredients C

80 g walnuts

270 g grated red beets

110 g chopped prunes

110 g raisins

Ingredients D

160 g corn oil

Cream Cheese Frosting

250 g cream cheese

80 g butter

150 g powdered sugar

Garnish

Walnuts

Beat Ingredients A until fluffy.

Gradually add Ingredients B, a little at a time. Mix well.

Add Ingredients C and mix well. Add the oil and mix until smooth.

Pour the batter into an 8-inch round pan that has been greased and floured. Bake at 170°C for 35–40 minutes. Let cool.

Decorate the cake with Cream Cheese Frosting and walnuts.

Cream Cheese Frosting: Beat the cream cheese and butter until smooth and lump-free. Add the powdered sugar, beat again until fluffy and light.

Nutrition Facts

0 servings

Serving size