Carrot Cake

Name: Carrot Cake
Yield: 8 servings
Ingredients: 2 Carrot; 1 Cup All-Purpose Flour; 1 Tsp Baking Soda; 1/2 Tsp Sea Salt; 1 Tbsp Ground Cinnamon; 1/2 Tsp Nutmeg, ground; 1/2 Tsp Clove, ground; 2 Eggs, whole large; 1/2 Cup Brown Sugar, unpacked; 2/3 Cup Vegetable Oil; 1/2 Cup Walnuts, raw, unsalted; 1 Cup Cream Cheese, low-fat; 1 Tbsp Butter, unsalted; 1/2 Tsp Vanilla Extract; 1/8 Tsp Sea Salt; 1/2 Cup Confectioners' Sugar

Deliciously moist and perfectly spiced, this classic carrot cake with cream cheese frosting is perfect year-round!

Ingredients

2 Carrot
1 cup All-Purpose Flour
1 tsp Baking Soda
¹/₂ tsp Sea Salt
1 tbsp Ground Cinnamon
¹/₂ tsp Nutmeg, ground
¹/₂ tsp Clove, ground
2 Eggs, whole large
¹/₂ cup Brown Sugar, unpacked
²/₃ cup Vegetable Oil
¹/₂ cup Walnuts, raw, unsalted
1 cup Cream Cheese, low-fat – softened
1 tbsp Butter, unsalted – softened
¹/₂ tsp Vanilla Extract
¹/₈ tsp Sea Salt
¹/₂ cup Confectioners' Sugar

Directions

Preheat the oven to 350°F.

Shred carrots using the shred disc and set them aside.

Using S-blade, pulse walnuts in the work bowl until chopped. Remove and set aside

Add the flour, baking soda, 1/2 tsp of salt, and spices to a mixing bowl.

Add eggs and brown sugar to the work bowl.

Remove the food pusher, turn the knob to ON, and slowly add oil to the work bowl through the chute until all oil has been incorporated.

Transfer wet mixture to dry mixture. Stir until combined.

Stir in shredded carrots and chopped walnuts.

Spread batter into a greased 8x8” pan.

Bake for 30 minutes or until the center of the cake comes out clean.

Cool to room temperature before frosting with cream cheese frosting.

While the cake is cooling, prepare the cream cheese frosting. Add cream cheese to the work bowl and run for 10 seconds.

Add the following to the work bowl: sugar, vanilla extract, and salt. Run for 20 seconds.

Use to frost your cooled cake or store it in an airtight container for up to 5 days.

See Nutrition Info

Nutritional information

Recipe: Carrot Cake

Serving in this recipe: 8

Calories: 440
Total Fat: 31 g	47.1%
Saturated Fat: 7 g	30.7%
Cholesterol: 66.5 mg	22.2%
Sodium: 468.8 mg	19.5%
Total Carbs: 33 g	11.3%
Dietary Fiber: 1 g	7.7%
Sugar: 18 g
Protein: 6 g	13.8%
Vitamin A: 13.9%	Vitamin C: 1.7%
Calcium: 8.5%	Iron: 7.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.