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Lunchbox
Carrot Cake
This Carrot Cake recipe is easy to make and utterly delicious! Enjoy this dessert with some cream cheese topping or lemon glaze.
This incredibly moist and tasty Carrot Cake is going to be your favorite dessert!
Cooking time50 minutes
Prep time20 minutes
DifficultyEasy.svg?rev=-1)
Servings8 portions
- 250 grams Blue Band melted
- 5 eggs
- 2 teaspoons vanilla essence
- 150 gram brown sugar
- 4 tablespoons cottage cheese
- 4 tablespoons yogurt
- 1/2 cup milk
- 240 grams flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 medium-sized carrots shredded
- 10 grams Blue Band for greasing
- Preheat the oven to 170 degrees C and prepare a 10-inch round baking pan by greasing it with Blue Band margarine and lightly dusting it with flour.
- Sift the flour, baking powder and baking soda in a bowl and set aside. In a separate bowl, whisk together the melted Blue Band margarine, the egg, the brown sugar and the vanilla essence until well mixed. You can do this by hand or with an electric mixer. Add the cottage cheese, yogurt and milk and continue mixing.
- Fold in the flour mixture with a spatula and when its thoroughly mixed, fold in the carrots.
- Bake for 40-50 minutes or until a toothpick inserted in the center of the dry comes out dry. Cool for about 10 minutes and then remove from the pan and put it on a wire rack to cool completely. Top with a cream cheese frosting or lemon glaze to serve.
| Energy (kcal) | 253 kcal |
| Energy (kJ) | 1059 kJ |
| Protein (g) | 8.7 g |
| Carbohydrate incl. fibre (g) | 47.1 g |
| Carbohydrate excl. fibre (g) | 45.7 g |
| Sugar (g) | 21.0 g |
| Fibre (g) | 1.4 g |
| Fat (g) | 3.7 g |
| Saturated fat (g) | 1.3 g |
| Unsaturated fat (g) | 2.5 g |
| Monounsaturated fat (g) | 1.6 g |
| Polyunsaturated fat (g) | 0.9 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 139 mg |
| Sodium (mg) | 313 mg |
| Salt (g) | 0.78 g |
| Vitamin A (IU) | 4060 IU |
| Vitamin C (mg) | 1.4 mg |
| Calcium (mg) | 123 mg |
| Iron (mg) | 1.27 mg |
| Potassium (mg) | 222 mg |
