Carrot sheet cake
To bake a carrot cake is the best idea you can do as a family to say goodbye to the winter and hello to Spring - arguably the best season of all.
Equipment
- 1 baking sheet 30 x 20 cm
- 1 vegetable grater
Ingredients
- 300 g carrots
- 150 g white flour
- 75 g granulated sugar
- 10 g baking powder
- 50 g ground haselnuts (or almonds)
- 50 g chopped hazelnuts (or almonds)
- 125 g vegetable oil
- 120 g yoghurt
Cream Cheese Frosting
- 200 g cream cheese
- 6 teaspoons icing sugar
Garnish
- 1 handful pistachios or nuts
Instructions
- Preheat oven to 180℃. Spray the cake well with non stick spray and set aside.
- Peel the carrots and cut off their ends. Grate the carrots very finely with a grater.
- In a large bowl, whisk together the flour, baking powder, sugar and the hazelnuts and set aside.
- Pour the oil, yoghurt and carrots into the dry ingredients.
- Pour the cake batter evenly in the prepared sheet. Bake at 180℃ for 35-40 minutes until the top of the cake is set.
- Cool the cake.
Frosting
- In a large bowl, beat the cream cheese with the icing sugar. Dont over mix it.
- Frost the top of the cake and swirl it around. Garnish with a handful of Pistachios or nuts.
- I love to eat the cake when it is still warm. So good. Enjoy!
Notes
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