Slow Cooker or Casserole
2 Cake Forms
- 4 eggs
- 200 g brown sugar
- 125 g apple sauce
- 175 ml olive oil
- 200 g white sugar
- 2 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- pinch of salt
- 1 tbsp ground cinnamon
- 220/330 g grated carrots
- 75 g butter
- 225 g cream cheese
- 360 g icing sugar
Preheat the oven at 175 degrees celsius
Add eggs, brown sugar, applesauce, olive oui, white sugar and vanilla extract to a bowl and mix until well combined.
When combined, pour in the flour, baking powder and soda, salt and cinnamon and mix together until smooth.
Now add the carrots and fold the dough over.
Divide by two parchment lined cake forms and bake for 35 minutes at 175 degrees. Let it cool on a wire rack and start making your frosting.
To a stand mixer add your room temperature butter, cream cheese and powdered sugar, mix on high until it’s a very fluffy texture a bit like clouds.
Add the frosting in between your two cakes and on top.
Voila the best carrot cake in town. This cake will stay good in the fridge for at least 3-4 days.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thecravingdutchman on Instagram and hashtag it #thecravingdutchman.