Description
Carrot Cake with Condensed Milk for Flag Day is a delightful dessert that combines the warmth of freshly grated carrots with creamy condensed milk frosting. This moist and fluffy cake, adorned with crunchy walnuts, serves as a perfect centerpiece for your celebrations, evoking cherished memories and bringing smiles to your table. With a blend of spices and sweetness, each slice promises to be a hit at any gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup condensed milk
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
- In another bowl, beat eggs and vegetable oil until frothy; mix in condensed milk.
- Gradually fold the wet mixture into the dry ingredients until just combined.
- Gently fold in grated carrots and walnuts if using.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg