Making a cake can often be a bit of a chore, especially when it comes to carrot cakes. But with the right recipe, whipping up a carrot cake can literally be a piece of cake.
Many recipes require a long list of ingredients and confusing methods to achieve the perfect consistency. Thankfully, in this recipe, swapping out eggs and butter for one ingredient can make baking much easier. Instead, this recipe uses condensed milk to simplify the cake to just four main ingredients.
First shared on a budget Facebook page, the recipe is “quick and easy,” plus “a great way to use up carrots in the fridge,” according to a blogger at Practical Parenting. The sweetened milk acts as the perfect egg substitute and means less sugar is needed to balance the sponge itself, Express US explains.
Ingredients
- Two cups self-raising flour (240g)
- Two cups grated carrots (245g)
- A can of condensed milk
- 100g pecans, walnuts or sultanas
- Cream cheese frosting (optional)
- 60 g soft butter
- 500 g caster sugar (sifted)
- 250 g cream cheese
- 80 ml lemon juice
Method
Making the cake is a breeze, all you need is a standard sized loaf pan and a large mixing bowl. Start by preheating the oven to 180 degrees, grease and line the bread tin with baking paper to cover the bottom and sides.
Then grate the carrots and put them in a clean kitchen towel, fold them and gently squeeze out excess moisture. Weigh out the flour and condensed milk, then add both to the mixing bowl along with the carrots.
To make the cake batter, mix all the ingredients together, then add the nuts or sultanas. A combination of both works well – use 50g of each. Stir them into the mixture and then pour everything into a lined loaf pan. Bake for 45 minutes at 180C until a skewer comes out clean.
When it is baked, take the mold out of the oven and let the cake cool. If you are making cream cheese frosting, skip to the next step.
Using an electric mixer, beat the cream cheese until smooth, then add the softened butter and beat for 30 seconds to a minute until well combined. Add lemon juice and icing sugar and continue mixing until everything is mixed. When the cake has cooled completely, spread the frosting on top.
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