Carrot Cake

This Carrot Cake has 5g protein for 320 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Vegetable Oil
• 1 Cup Plain Flour
• 1 Cup Bicarbonate Of Soda
• 1 Cup Sugar
• 1 Cup Eggs
• 1 Cup Salt
• 1 Cup Cinnamon
• 1 Cup Carrots
• 1 Cup Walnuts
• 1 Cup Cream Cheese
• 1 Cup Caster Sugar
• 1 Cup Butter

Method

1. For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
3. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
4. Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

← More Vegetarian & sides recipes

Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.