Moist Carrot Cake
recipe

This moist carrot cake is a delightful treat for coffee tables. The carrots make the cake tender and flavorful, while the spices add a wonderful taste.
Preparation Time: 1 hour
Serving Size: 12-14 servings

Ingredients

- 10 ml baking soda
- 4 eggs
- 200 g plain or vanilla cream cheese
- 5 ml nutmeg
- 500 g carrots
- 2-4 tbsp powdered sugar
- 4-5 dl sugar
- 250 ml vegetable oil
- approx. 3 ml cinnamon
- 5 ml cloves
- approx. 30 ml cream
- 5 dl all-purpose flour

Instructions

1. Preheat the oven to 175°C (350°F).
2. Grease and flour a 25 cm cake pan.
3. Grate the carrots finely.
4. In a bowl, measure the eggs and sugar, and whisk until light and fluffy.
5. Add the vegetable oil and cream cheese, and mix well.
6. In a separate bowl, combine the dry ingredients (flour, baking soda, cinnamon, nutmeg, cloves).
7. Gradually add the dry ingredients to the egg mixture and mix until smooth.
8. Fold in the grated carrots and mix thoroughly.
9. Pour the batter into the prepared cake pan and smooth the top.
10. Bake in the oven for 40-50 minutes or until the cake is done (test with a toothpick).
11. Allow the cake to cool before serving. Optionally, dust with powdered sugar and top with cream.

Nutritional Information (per serving)

- Calories: 320 kcal
- Protein: 4 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g

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