Ingredients for Aussie Carrot Cake
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Aussie Carrot Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Aussie Carrot Cake
- **Cake:** Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Wet Ingredients:** In a large bowl, cream together 2 large eggs and 1 ½ cups granulated sugar until light and fluffy. Gradually add 1 cup vegetable oil, beating well after each addition.
- **Dry Ingredients:** In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- **Carrots:** Fold in 2 cups grated carrots.
- **Bake:** Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the cake cool completely in the pan before frosting.
- **Frosting:** In a medium bowl, cream together ½ cup (1 stick) softened butter and 3 cups powdered sugar until smooth. Gradually add ⅓ cup milk and 1 teaspoon vanilla extract, beating until light and fluffy. Spread frosting over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
287g
Fat
77g
Carbs
30g
