Carrot Cake with Carrot Cream Cheese Frosting

April 20, 2015

Reducing fresh carrot juice to a paste gives the frosting a nice subtle pale orange color!

For the cake:

1 cup of all-purpose flour

1 cup of sugar

1/2 cup of vegetable oil

2 eggs

1 1/2 cups of shredded carrot

3/4 cup of pecans or walnuts, chopped

Zest of ½ of an orange

1 teaspoon of baking powder

1/2 teaspoon of salt

For the frosting:

500ml of carrot juice, reduced into a paste

3 tablespoons of butter

350gr of cream cheese

6 cups of powdered sugar (sifted)

2 teaspoons of vanilla essence

For the cake: Preheat the oven to 180C/350F. Grease and flour a 16cm spring form cake tin. Beat the sugar with the eggs. Then add the vegetable oil, shredded carrot, the flour, the baking powder and the...
See the full directions on my site

Nutritions

Calories
6213

Sodium
2784mg
116% DV

Fat
231g
356% DV

Protein
52g
104% DV

Carbs
1063g
361% DV

Fiber
28g
115% DV