Divorce carrot cake
Based on 0 ratings
"This is my first time trying making a carrot cake. The recipe is very easy and I’m really happy with the result!"
Difficulty
Medium 👍15
min.
Preparation
45
min.
Baking
0
min.
Resting
Ingredients
Servings2
⅔
Carrot
33⅓ g
Flour
25 g
honey
⅔ tsp
baking soda
⅓ tbsp
ground cinnamon
25 g
Crushed pineapples
8⅓ g
walnuts
8⅓ g
raisins
⅔
eggs
41⅔ g
butter (for coating)
41⅔ g
cream cheese (for coating)
16⅔ g
sugar (for coating)
Utensils
whisk
Step 1/9
- ⅔ Carrot
- 33⅓ g Flour
- ⅔ tsp baking soda
- ⅓ tbsp ground cinnamon
- 8⅓ g walnuts
- 8⅓ g raisins
- whisk
Mix all dry ingredients
Step 2/9
- 25 g honey
- 25 g Crushed pineapples
- ⅔ eggs
Mix all wet ingredients in a separate bowl
Step 3/9
Pour dry ingredients in wet ingredients
Step 4/9
Pour mixture into a greased cake pan
Step 5/9
Bake for 40mins at 180 degree / 350F
Step 6/9
- 41⅔ g butter (for coating)
Mix butter in room temperature
Step 7/9
- 41⅔ g cream cheese (for coating)
Add same amount of cream cheese
Step 8/9
Add sugar and mix well
Step 9/9
Apply cream cheese on the carrot cake when it’s completely cooled. Put in the fridge for a few hours for better texture.
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