Zutaten für The Best Carrot Cake In The World
- 300g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 300g granulated sugar
- 200ml vegetable oil
- 400g carrots
- 200g drained crushed pineapple
- 115g softened unsalted butter
- 225g softened cream cheese
- 450g powdered sugar
- 1 tsp vanilla extract
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Zubereitung von The Best Carrot Cake In The World
- Preheat oven to 180°C (350°F). Grease and flour a large roasting pan (approximately 13x9 inches).
- In a medium bowl, whisk together 300g all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, and 1 tsp baking soda.
- Add 1/2 tsp salt to the dry ingredients and whisk to combine.
- In a large bowl, beat 4 large eggs until light and fluffy. Gradually add 300g granulated sugar and 200ml vegetable oil, beating well after each addition.
- Grate 400g carrots and add them to the wet ingredients along with 200g drained crushed pineapple. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared roasting pan and bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should start to pull away from the sides of the pan.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the frosting while the cake cools:
- In a mixing bowl, beat 115g softened unsalted butter, 1 tsp vanilla extract, and 225g softened cream cheese until smooth and creamy.
- Gradually add 450g powdered sugar, beating until the frosting is light and fluffy.
- Once the cake is completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
89g
Fat
37g
Carbs
11g
