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Keto-Friendly Carrot Cake Recipe

This recipe is for an easy classic carrot cake topped with cream cheese icing. It serves 10-12 people. The ingredients include vegetable oil, yogurt, eggs, vanilla extract, orange zest, self-raising flour, light muscovado sugar, cinnamon, nutmeg, carrots, raisins or sultanas, and walnuts or pecans. The cake is baked for 25-30 minutes until a skewer inserted comes out clean. It is then cooled before assembling with a cream cheese icing made from butter, icing sugar and cream cheese.

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Aloma Grace Juico
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97 views4 pages

Keto-Friendly Carrot Cake Recipe

This recipe is for an easy classic carrot cake topped with cream cheese icing. It serves 10-12 people. The ingredients include vegetable oil, yogurt, eggs, vanilla extract, orange zest, self-raising flour, light muscovado sugar, cinnamon, nutmeg, carrots, raisins or sultanas, and walnuts or pecans. The cake is baked for 25-30 minutes until a skewer inserted comes out clean. It is then cooled before assembling with a cream cheese icing made from butter, icing sugar and cream cheese.

Uploaded by

Aloma Grace Juico
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Easy carrot cake

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(86 ratings)
By Cassie Best
Magazine subscription – 5 issues for £5
PREP: 35 MINSCOOK: 30 MINSPLUS COOLING
EASY
SERVES 10-12

Top this classic carrot cake with moreish cream cheese icing and
chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any
time of the day
Share:

 Can be frozen un-iced

Nutrition: Per serving (12)


 kcal680

 fat37g

 saturates8g

 carbs78g

 sugars61g

 fibre3g

 protein8g

 salt0.6g

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Ingredients
 235ml vegetable oil, plus extra for the tin
 100g natural yogurt
 4 large eggs
 1½ tsp vanilla extract
 ½ an orange

, zested

 265g self-raising flour


 335g light muscovado sugar
 2½ tsp ground cinnamon

 ¼ fresh nutmeg

, finely grated

 265g carrots
 (about 3), grated

 100g sultanas or raisins


 100g walnuts or pecans, roughly chopped (optional)

For the icing

 100g slightly salted butter

, softened

 300g icing sugar


 100g full-fat cream cheese

Method
1. Heat oven to 180C/160C fan/gas 4. Oil and line the base and
sides of two 20cm cake tins with baking parchment. Whisk the oil,
yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon
and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of
sugar through your fingers, shaking the bowl a few times to bring the
lumps to the surface.
2. Add the wet ingredients to the dry, along with the carrots, raisins
and half the nuts, if using. Mix well to combine, then divide between
the tins. Bake for 25-30 mins or until a skewer inserted into the centre
of the cake comes out clean. If any wet mixture clings to the skewer,
return to the oven for 5 mins, then check again. Leave to cool in the
tins.
3. To make the icing, beat the butter and sugar together until
smooth. Add half the cream cheese and beat again, then add the rest
(adding it bit by bit prevents the icing from splitting). Remove the
cakes from the tins and sandwich together with half the icing. Top
with the remaining icing and scatter with the remaining walnuts. Will
keep in the fridge for up to five days. Best eaten at room temperature.

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