Tired of complicated cake recipes? This four-ingredient carrot cake recipe is about to become your new go-to. Shared on a budgeting Facebook page, this recipe has gone viral for its simplicity and delicious results. The key to its ease? Condensed milk acts as an egg substitute, reducing the ingredient list and simplifying the baking process. This also means you need less sugar to balance the sponge, resulting in a perfectly moist cake.
This recipe is perfect for using up leftover carrots, and the blogger at Practical Parenting describes it as “quick and easy.”
Ingredients:
* Two cups self-raising flour (240g)
* Two cups grated carrots (245g)
* One tin of condensed milk
* 100g pecan nuts, walnuts or sultanas
* Cream cheese frosting (optional)
* 60g softened butter
* 500g icing sugar (sieved)
* 250g cream cheese
* 80ml lemon juice
Method:
1. Preheat the oven to 180C and grease and line a standard-sized loaf tin with baking parchment.
2. Grate the carrots and squeeze out excess moisture using a clean tea towel.
3. Combine the flour, condensed milk, and grated carrots in a large mixing bowl. Stir until well combined.
4. Add your choice of nuts or sultanas (or a mix of both) and stir into the batter.
5. Pour the batter into the prepared loaf tin and bake for 45 minutes at 180C, or until a skewer inserted into the center comes out clean.
Frosting:
1. Once the cake has cooled completely, prepare the optional cream cheese frosting.
2. Beat the cream cheese with an electric whisk until smooth.
3. Add the softened butter and whisk for 30 seconds to a minute until combined.
4. Gradually add the icing sugar and lemon juice, whisking until all ingredients are well blended.
5. Spread the frosting evenly over the cooled cake and enjoy!
