Nutritional Chart
Calories: 709 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 9 g
- 48 g
- 68 g
Ingredients Needed for Spiced Carrot Cake
For the carrot mixture:
4 carrots, shredded
1 tablespoon lemon juice
5 ounces of raisin
5 ounces of pecan nut
For the batter:
1 cup flour
1 teaspoon baking powder
salt
1 teaspoon cinnamon powder
1 teaspoon cardamom powder
1 teaspoon clove powder
1 teaspoon anise powder
1 teaspoon nutmeg powder
2 teaspoons of candied ginger
1 teaspoon black tea
2 eggs
½ cup brown sugar
¼ cup vegetable oil
For the cream:
3 ounces of butter
1 cup cream cheese
½ cup powdered sugar
For garnishing:
½ cup coconut shreds
shredded carrot
How to Make Spiced Carrot Cake
- For the carrot mixture: Add the carrots, lemon juice, raisins, and pecan nuts to a bowl and mix them using a spatula. Set aside.
- For the batter: Add the flour, baking powder, salt, cinnamon powder, cardamom powder, clove powder, anise powder, nutmeg powder, candied ginger, and black tea to the mixer bowl and mix them together.
- Add the eggs, brown sugar, vegetable oil, and the carrot raisin pecan cream. Mix more until smooth.
- Transfer to a 10 x 5-inch (25 X 10 cm) baking tray, spread it evenly, and bake for 55 minutes at 360⁰F/180⁰C.
- For the cream: Add the butter to a bowl and cream it using the hand mixer. Add the cream cheese and mix more. Finally, add the powdered sugar and mix until smooth.
- For garnishing: Add the coconut shreds to a skillet over low heat and stir-fry them for 3-5 minutes. Remove from heat.
- Spread the cream cheese cream evenly over the base and refrigerate for 30 minutes. Spread over it the fried coconut shreds and grated carrot to taste. Portion and serve.