Carrot and cinnamon cake — delicious, easy and very nutritious.

Ingredients:

2 cups flour 2 cups sugar 1 cup oil 3 cups grated carrot 4 eggs 2 teaspoons ground cinnamon (or to taste) 1/2 teaspoon salt 2 teaspoons baking powder Frosting: 1 cup icing sugar 1/4 cup liquid milk 1 tablespoon butter at room temperature 1 teaspoon vanilla 1 small tub Kiri cream cheese

Method:

Mix the dry ingredients together well.
Add the wet ingredients and eggs and beat until you have a smooth, pourable batter.
Add the dry ingredients to the wet mixture and fold gently with a spoon, folding from top to bottom.
Pour the carrot-cinnamon cake batter into a pan greased with vegetable oil and dusted with flour.
Bake on the middle rack in a preheated oven at 180°C (356°F).
Bake about 30 minutes or until done (adjust according to your oven).
Let the cake cool completely at room temperature before decorating with Kiri cream cheese frosting.

Frosting method:

Beat all the frosting ingredients together with an electric mixer until smooth.

Carrot and cinnamon cake by our friend and home cook on Shou Tabkhin Al-Youm:

Salam Hijazi (Umm Hadi)

Click Salam’s name to visit her page and see all her recipes.

For more carrot cake recipes see: Carrot Cake

For a third carrot-cake version see: Caramelized Carrot Cake

#وصفات# وصفة# كيكة_الجزر_والقرفة# تحلية_صحية# كيكة_الجزر# كيك_بجزر# كيك# جزر# كيري# كريمة_الجبنة# كريما# كريمة_جبنة_كيري# كاتو_الجزر كيك_بجزر# كيك# شو_طابخين_اليوم

Carrot and Cinnamon Cake

Prep checklist

Cooking notes