Ingredients

Zucchini: 2-3 medium-sized, cut into sticks

Eggs: 5 large

Salt: 1 teaspoon (or to taste)

Pepper: ½ teaspoon (or to taste)

Garlic: 3 cloves, minced

Parsley: 2 tablespoons, chopped

Onion: 1 medium, finely chopped

Parmesan cheese: 60 g (2 oz), grated

Flour: 5-6 tablespoons

Breadcrumbs: 5-6 tablespoons

Sweet paprika: 1 teaspoon

oil: For frying

Greek yogurt: For serving

Directions

Prepare the Zucchini:

Cut the zucchinis into sticks and place them in a bowl. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.

Prepare the Coating Mixture:

In a bowl, beat the eggs with salt, pepper, minced garlic, chopped onion, and parsley. Mix well.

Prepare the Breading:

In a separate bowl, combine grated Parmesan cheese, flour, breadcrumbs, and sweet paprika. Mix thoroughly.

Coat the Zucchini:

Dip each zucchini stick into the egg mixture, ensuring it is fully coated.

Roll the zucchini in the breading mixture, pressing gently to adhere.

Heat the Oil:

Heat oil in a large skillet over medium heat until it is hot enough for frying.

Fry the Zucchini Sticks:

Place the coated zucchini sticks in the hot oil in batches, frying for 3-4 minutes on one side until golden brown. Flip and fry the other side for an additional 3-4 minutes.

Drain Excess Oil:

Remove the fried zucchini sticks from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve:

Serve warm with a side of sour cream or Greek yogurt for dipping.

Serving Suggestions

Pair with marinara sauce or a spicy aioli for a flavorful dip.

Serve as a side dish alongside grilled chicken, fish, or pasta.

Enjoy as a snack with a fresh garden salad for a lighter meal.

Tips

• To get the zucchini sticks extra crispy, you can try baking them for an additional 5-10 minutes, or until they reach your desired level of crispiness.
• If you prefer a crunchier coating, you can try using panko breadcrumbs instead of whole wheat breadcrumbs.
•  You can also add some grated mozzarella or cheddar cheese to the breadcrumb mixture for an extra burst of flavor.

Nutrition Facts (per serving)

Calories: 120
Fat: 8g
Saturated fat: 2.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Protein: 5g
Sodium: 200mg
Cholesterol: 10m

Ingredients (Cups and Grams)

 

• • Eggs: 4 large
  • Salt: To taste
  • Cream: 150 ml (2/3 cup)

 

• • Flour: 100 g (3/4 cup)
  • Broccoli: 1 head, chopped
  • Cauliflower: 1 head, chopped

 

• • Olive oil: 2 tablespoons
  • Potatoes: 2 medium, diced
  • Carrot: 1 large, diced

 

• • Onion: 1, finely chopped
  • Black pepper: To taste
  • Oregano: 1 teaspoon

 

• • Red bell pepper: 1/2, diced
  • Yellow bell pepper: 1/2, diced
  • Tomatoes: 2, diced

 

• • Sour cream: 3 tablespoons
  • Ketchup: 1 tablespoon
  • Garlic: 2 cloves, minced

 

• Parsley: 2 tablespoons, chopped
• Cheese: 50 g (1/2 cup), grated

Directions

Prepare the Vegetables:

• • Steam broccoli for 5 minutes and cauliflower for 10 minutes over medium heat. Set aside.
  • Heat olive oil in a skillet and sauté diced potatoes, carrots, and onion until tender.

Mix the Batter:

• In a bowl, whisk eggs, cream, flour, and a pinch of salt until smooth.

Assemble the Bake:

 

• • Preheat the oven to 190°C (375°F).
  • In a baking dish, layer broccoli, cauliflower, sautéed potatoes, carrots, onion, red bell pepper, yellow bell pepper, and tomatoes.
  • Season with salt, black pepper, and oregano.

 

• Pour the egg and cream batter evenly over the vegetables.
• Bake for 25 minutes.

Prepare the Topping:

 

• • In a small bowl, mix sour cream, ketchup, minced garlic, and parsley.
  • Remove the dish from the oven, spread the topping over the bake, and sprinkle with grated cheese.
  • Bake for another 10 minutes until the cheese is melted and golden.

Serve:

• Garnish with fresh parsley and serve warm.

Serving Suggestions

 

• Pair with a fresh green salad or garlic bread.
• Serve as a side dish with grilled chicken or fish.
• Enjoy with a dollop of sour cream or hot sauce.

This classic choux pastry cake is a delightful combination of light, airy pastry, rich buttercream, and creamy filling, topped with flaked almonds for a perfect crunch. It’s an elegant dessert that’s surprisingly simple to prepare and ideal for special occasions or as a sweet indulgence.

 

Ingredients

 

• • • • 2 eggs
      • 3/4 cup sugar (150 grams)
      • 1 teaspoon vanilla sugar
      • For the Cream: 
    • 1/2 cup cornstarch (70 grams)
    • 2 cups milk (500 ml)

• • • • A pinch of salt
      • 1 teaspoon sugar
      • 1 cup flour (120 grams)
        • • 1/2 cup water (100 ml)
          • 1/2 cup milk (100 ml)
          • 1/3 cup butter (80 grams)
          • For the Choux Pastry
    • 3-4 eggs (depending on size)
    • Flaked almonds (for topping)

• • For the Buttercream:
    • 2/3 cup butter at room temperature (140 grams)
    • Prepared pudding from the cream filling (at room temperature)

Directions

• • Prepare the Cream:
    • • In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch until smooth.
      • Gradually add the milk, stirring continuously to combine.

     

    • Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency.
    • Cover with cling film to prevent a skin from forming and cool completely.

• • Prepare the Choux Pastry:
    • • In a saucepan, combine water, milk, butter, salt, and sugar. Heat until the butter is melted.
      • Stir in the flour all at once and cook for 1-2 minutes, stirring until a smooth dough forms and pulls away from the sides of the pan.
      • Remove from heat and let cool for 4 minutes.

     

    • • Gradually add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
      • Preheat oven to 180°C (355°F). Pipe or spoon the dough into a circle (18 cm/7 inches) on a baking sheet, brush with beaten egg, and sprinkle with flaked almonds.
      • Bake for 30-40 minutes until golden brown. Cool completely.

     

  • Prepare the Buttercream:
    • Gradually mix the room-temperature pudding into the softened butter until smooth and creamy.

 

• Assemble the Cake:
  • • Slice the cooled choux pastry horizontally to create two layers.
    • Spread the buttercream generously on the bottom layer and place the top layer over it.
    • Refrigerate for 30 minutes before serving.

   

Serving Suggestions

• • Dust with powdered sugar before serving for a classic touch.

 

• Pair with fresh berries or a drizzle of chocolate sauce for added elegance.

Cooking Tips

• • Ensure the choux pastry dough cools slightly before adding the eggs to prevent scrambling.

 

• Use a piping bag for a neater pastry shape.
• Let the cream and butter reach room temperature before combining to avoid curdling.

Nutritional Benefits

 

• Rich in protein from eggs and milk.
• Provides energy from the butter and flour.

Dietary Information

 

• Contains dairy, eggs, and gluten.

Nutritional Facts (Per Serving):

• • Calories: ~320

 

• • Protein: ~6g
  • Fat: ~22g
  • Carbohydrates: ~26g

Storage

• • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Not suitable for freezing due to the cream and butter content.

Why You’ll Love This Recipe

• • Perfect for impressing guests with its elegant presentation.
  • A delightful balance of light pastry and rich, creamy filling.

• Easy to customize with your favorite toppings or fillings.
• A timeless dessert that brings joy to any occasion.

Ingredients:

Lasagna:

• 200g lasagne sheets
• 50g butter
• 3 tbsp flour
• 500ml milk
• 250g tomatoes, diced
• 500g minced meat
• 1 red onion, finely chopped
• 1 carrot, grated
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• Fresh parsley, chopped
• Mozzarella cheese, grated
• Salt, to taste
• Paprika, to taste
• Herbal mixture (such as Italian seasoning), to taste
• Black pepper, to taste

Directions:

Prepare the Meat Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the finely chopped red onion, grated carrot, diced red pepper, and minced garlic. Sauté until the vegetables are soft.
3. Add the minced meat to the skillet and cook until browned. Season with salt, black pepper, paprika, and your herbal mixture.
4. Stir in the diced tomatoes and let the mixture simmer for about 15 minutes.

Prepare the Béchamel Sauce:

1. In a saucepan, melt 50g of butter over medium heat.
2. Add 3 tablespoons of flour to the melted butter, stirring constantly to form a roux.
3. Gradually pour in the milk, continuing to stir until the sauce thickens. Season with salt and a pinch of black pepper.

Assemble the Lasagna:

1. Preheat your oven to 180°C (350°F).
2. In a large baking dish, spread a thin layer of the meat sauce on the bottom.
3. Place a layer of lasagne sheets over the sauce.
4. Spread a layer of the meat sauce over the lasagne sheets, followed by a layer of béchamel sauce.
5. Sprinkle grated mozzarella cheese over the béchamel sauce.
6. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce topped with mozzarella cheese.

Bake:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Serve:

1. Allow the lasagna to cool for a few minutes before serving. Garnish with chopped fresh parsley.

Serving Suggestions:

• Serve the lasagna with a fresh green salad and garlic bread for a complete meal.
• Pair it with a glass of red wine for an elegant touch.

Cooking Tips:

• Let the lasagna rest for a few minutes before cutting to allow the layers to set.
• Use fresh lasagne sheets for a more tender texture, if available.

Nutritional Benefits:

• This lasagna provides a good balance of protein, carbohydrates, and vegetables.
• Adding more vegetables like spinach or zucchini can enhance the nutritional value.

Dietary Information:

• This recipe contains dairy, gluten, and meat. For a vegetarian version, replace the minced meat with a mix of sautéed mushrooms and spinach.
• To make it gluten-free, use gluten-free lasagne sheets and flour.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• This lasagna is rich, creamy, and full of flavor.
• It’s perfect for feeding a crowd and makes great leftovers.
• The combination of the meat sauce, béchamel, and mozzarella creates an irresistible dish.

Ingredients

• • 8 potatoes
  • 230 grams (5-6 slices) bacon
  • 40 grams (3 tablespoons) butter

 

• • 3 cloves garlic, minced
  • 150 ml melted butter
  • 1 teaspoon paprika

 

• Salt and black pepper to taste

Directions

1. 1. Prepare the Garlic-Butter Sauce:
      • In a small bowl, combine the melted butter, minced garlic, paprika, salt, and black pepper. Set aside.

 

1. Prepare the Potatoes:
   • • Preheat your oven to 392°F (200°C).
     • Wash and dry the potatoes. Slice each potato halfway through at 1/4-inch intervals, being careful not to cut all the way through. You can place the potato between two wooden spoons to prevent cutting all the way through.
     • Cut the bacon into small pieces that can fit into the slits of the potatoes.

    

2. Assemble the Potatoes:
   • • Insert a piece of bacon into each slit of the potatoes.
     • Brush the potatoes generously with the garlic-butter sauce, making sure to get some sauce into each slit.

    

3. Bake the Potatoes:
   • • Place the potatoes on a baking sheet and cover them with aluminum foil.
     • Bake in the preheated oven for 50 minutes.

    

   • Remove the foil and bake for an additional 10 minutes to allow the potatoes to become crispy.
4. Serve:
   • • Remove the potatoes from the oven and let them cool slightly before serving.

    

   • Enjoy your Bacon-Filled Hasselback Potatoes!

Serving Suggestions

Serve these potatoes as a side dish with your favorite main course, or enjoy them on their own as a hearty snack. They pair well with sour cream, chives, or a sprinkle of cheese.

 

Cooking Tips

• For an extra crispy texture, you can broil the potatoes for the last 2-3 minutes of baking.
• Feel free to experiment with different seasonings, such as adding dried herbs or a pinch of cayenne pepper for a spicy kick.

Nutritional Benefits

Potatoes are a good source of vitamins C and B6, as well as potassium and fiber. The bacon adds protein, and the garlic-butter sauce enhances the flavor with its aromatic qualities.

 

Dietary Information

• Contains dairy (butter) and pork (bacon).
• Can be adapted to be dairy-free by using a plant-based butter alternative.

Storage Tips

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

 

Why You’ll Love This Recipe

These Bacon-Filled Hasselback Potatoes are not only delicious but also visually appealing with their unique presentation. The combination of crispy edges, tender potato, and savory bacon makes for a satisfying and comforting dish.

 

Conclusion

We hope you enjoy making and eating these Bacon-Filled Hasselback Potatoes as much as we do. Don’t forget to like, subscribe, and share your comments about where you’re watching from. Bon appétit, and happy cooking!

 

Ingredients:

• • 150 ml (⅔ cup) warm milk
  • 6 g (2 tsp) yeast

 

• • 250 g (2 cups) wheat flour
  • 50 g (¼ cup) powdered sugar
  • ¼ tsp salt

 

• • 10 g (1 tbsp) milk powder
  • 15 g (1 tbsp) unsalted butter
  • 1 egg yolk (for brushing)

 

• 1 tsp sesame seeds (optional, for topping)

Directions:

Prepare the Dough:

 

• • Pour 150 ml warm milk into a large bowl and sprinkle in the yeast. Let the mixture sit for 5 minutes to activate the yeast.
  • Add the flour, powdered sugar, salt, and milk powder to the bowl. Mix well until combined and a sticky dough begins to form.
  • Knead the dough by hand or with a mixer until it becomes smooth and elastic (about 8-10 minutes).

Incorporate the Butter:

• Add the butter to the dough and continue kneading until it is fully absorbed and the dough is soft and shiny.

First Rise:

 

• Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.

Shape the Bread:

• • Punch down the dough to release air and divide it into 4 equal parts. Shape each piece into a loaf or desired shape as per your preference.

 

• Place the shaped dough onto a greased or parchment-lined baking tray or loaf pan.

Second Rise:

• • Let the shaped dough rest for 15 minutes to rise slightly.

Prepare for Baking:

• • Preheat the oven to 170°C (340°F).
  • Brush the dough evenly with the egg yolk and sprinkle sesame seeds on top for a decorative finish.

Bake:

• • Bake the bread for 25 minutes, or until golden brown and fully cooked.
  • Remove from the oven and let it cool slightly before serving.

5 Serving Suggestions:

• • Serve warm with butter and jam for breakfast.
  • Pair with a hot cup of coffee or tea.

 

• • Use as a base for sandwiches or sliders.
  • Enjoy with soups or stews for a comforting meal.
  • Toast slices and drizzle with honey for a sweet treat.

Cooking Tips:

• • Ensure the milk is warm, not hot, to properly activate the yeast.
  • Knead the dough thoroughly for a soft and fluffy texture.

 

• • Use a kitchen scale for precise measurements for the best results.
  • For a richer flavor, substitute some milk with cream.
  • Store the bread in an airtight container to keep it soft for longer.

Nutritional Benefits:

• • Milk provides calcium and protein for bone and muscle health.
  • Butter adds a source of healthy fats in moderation.

 

• A homemade bread option with no preservatives or artificial additives.

Dietary Information:

• • Contains gluten, dairy, and egg.

 

• Not suitable for vegan or gluten-free diets.

Nutritional Facts (per serving, approximate):

• • Calories: 180

 

• • Protein: 4 g
  • Carbs: 30 g
  • Fat: 5 g

 

• Fiber: 1 g
• Sodium: 70 mg

Storage:

 

• Store bread in an airtight container at room temperature for up to 3 days.
• To extend freshness, refrigerate for up to 1 week or freeze for up to 1 month. Reheat before serving for a fresh-from-the-oven feel.

 

Ingredients

Cake Batter

• • 3 eggs

 

• • 1 pinch salt
  • 80 g sugar (about 1/3 cup)
  • 12 g vanilla sugar (about 1 tablespoon)

 

• • 100 ml milk (about 1/3 cup + 1 tablespoon)
  • 150 g all-purpose flour (about 1 cup + 3 tablespoons)
  • 10 g baking powder (about 2 teaspoons)

 

• 30 ml oil (about 2 tablespoons)

Apple Layer

• • 4 apples, peeled and sliced
  • Butter (for greasing)

 

• Sugar (for sprinkling)
• Vanilla sugar (for sprinkling)

Topping

• • 1 egg

 

• • 150 g flour (about 1 cup + 3 tablespoons)
  • 40 g nuts, chopped (about 1/3 cup)
  • 1/2 teaspoon cinnamon

 

• Sugar, for sprinkling
• Butter, cubed

Instructions

1. 1. Prepare the Batter:
      • • In a mixing bowl, beat the eggs with a pinch of salt until combined.

       

      • • Add 80g of sugar and 12g of vanilla sugar. Continue mixing until smooth.
        • Pour in the milk, then gradually sift in 150g of flour and 10g of baking powder, stirring until you have a smooth batter.
        • Finally, add 30ml of oil, mixing to incorporate.

       

   2. Arrange the Apple Layer:
      • • Preheat the oven to 170°C (340°F). Grease a baking dish with butter.
        • Pour the prepared batter into the baking dish, spreading it evenly.

       

      • Arrange the apple slices on top of the batter, pressing them gently into the surface.
      • Sprinkle the apples lightly with sugar and vanilla sugar.

 

1. 1. Prepare the Topping:
      • • In a small bowl, combine 150g of flour, chopped nuts, a sprinkle of sugar, and 1/2 teaspoon of cinnamon.
        • Add cubed butter and mix until the mixture is crumbly.
        • Sprinkle the topping evenly over the apples.

       

   2. Bake:
      • Place the dish in the preheated oven and bake at 170°C for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

 

1. Serve:
   • Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving Suggestions

• • Serve warm with a drizzle of caramel sauce.

 

• • Pair with vanilla ice cream or whipped cream for extra indulgence.
  • Dust with powdered sugar before serving.
  • Enjoy with a cup of coffee or spiced tea.

 

• Serve as a dessert or as a sweet breakfast treat.

Cooking Tips

• • Use a mix of apple varieties for depth of flavor.
  • Make sure to slice apples thinly for even baking.

 

• • For a nuttier flavor, lightly toast the nuts before adding them to the topping.
  • Substitute half of the flour with whole wheat flour for added fiber.
  • Allow the cake to cool slightly before slicing to maintain its shape.

 

Nutritional Benefits

• • Apples are high in fiber and antioxidants.
  • Nuts provide healthy fats and protein, adding crunch and nutrition.
  • Eggs add protein and structure to the cake.

 

• Cinnamon has anti-inflammatory and antioxidant properties.

Dietary Information

• • Vegetarian
  • Can be adapted for dairy-free by substituting butter with a plant-based alternative.

 

• Can be made gluten-free by using a gluten-free flour blend.

Nutritional Facts (per serving)

• • Calories: ~230
  • Protein: 5g

 

• • Carbohydrates: 33g
  • Fat: 10g
  • Fiber: 3g

 

Storage

• • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Store in the fridge for up to 5 days.
  • Freezer: Freeze individual slices wrapped in plastic wrap for up to 1 month. Thaw overnight in the fridge before serving.

 

Why You’ll Love This Recipe

• • Made with simple ingredients found in any kitchen.
  • Perfectly spiced with cinnamon and vanilla for a comforting taste.
  • Versatile for both breakfast or dessert.

 

• The apples add moisture and natural sweetness.
• The nut topping provides a delightful crunch!

Conclusion

This apple nut cake is an easy, wholesome dessert that brings together tender apples, warm spices, and a satisfying nutty crunch. Whether served warm or cool, it’s sure to be a family favorite. Make it ahead for a quick treat, or enjoy it fresh out of the oven for a cozy bite of homemade goodness.

This Classic Carrot Cake is a moist and flavorful dessert made with grated carrots, warm cinnamon, and crunchy nuts, topped with a creamy, tangy cream cheese frosting. Perfect for celebrations, tea time, or as a sweet treat, this recipe is simple to follow and yields a deliciously soft and spiced cake that everyone will enjoy.

Preparation Time

• • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 55–60 minutes

Ingredients (Serves 8-10)

For the Cake:

• • 2 large eggs

• • 175 g (¾ cup) brown sugar
  • 75 g (⅓ cup) plain yogurt
  • 120 ml (½ cup) vegetable oil

• • 225 g (1 ½ cups) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

• • ¼ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 225 g (2 cups) grated carrots

• • 75 g (½ cup) chopped nuts (walnuts or pecans recommended)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond essence (optional)

For the Cream Cheese Frosting:

• • 75 g (⅓ cup) cream cheese, softened
  • 75 g (⅓ cup) butter, softened

• 120 g (1 cup) powdered sugar

Baking Pan:

• • Size: 20×20 cm (8×8 inches)

Directions

1. Prepare the Cake Batter:

• • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.

• • In a large mixing bowl, whisk together eggs, brown sugar, yogurt, vegetable oil, vanilla extract, and almond essence (if using) until smooth and well combined.
  • In a separate bowl, sift together plain flour, baking powder, baking soda, salt, and cinnamon powder.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

• Fold in grated carrots and chopped nuts gently until evenly distributed.

2. Bake the Cake:

• • Pour the batter into the prepared baking pan and spread it evenly.

• Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely in the pan before frosting.

3. Make the Frosting:

• In a medium bowl, whisk together cream cheese, butter, and powdered sugar for 3–4 minutes, until smooth and creamy. Adjust sweetness to taste if needed.

4. Assemble the Cake:

• • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.

• Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.

5. Serve:

• • Slice into squares and serve at room temperature.

Serving Suggestions

• • Enjoy with a cup of tea or coffee for a delightful snack.
  • Serve with a scoop of vanilla ice cream for added indulgence.

• Dust with a light sprinkle of cinnamon for extra warmth.
• Pair with fresh fruit, such as strawberries or blueberries.

Cooking Tips

• • Grate the carrots finely to ensure even distribution and a moist texture.
  • Toast the nuts lightly before adding them to the batter for enhanced flavor.
  • Ensure the cream cheese and butter are softened for a smooth frosting.

• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• For added flavor, mix a pinch of nutmeg or ginger powder into the batter.

Nutritional Benefits

• • Carrots are rich in beta-carotene, fiber, and antioxidants.
  • Nuts provide healthy fats, protein, and minerals.
  • The use of yogurt adds moisture and reduces the need for excessive fat.

Dietary Information

• • Vegetarian
  • Can be made dairy-free by substituting yogurt, cream cheese, and butter with plant-based alternatives.

Nutritional Facts (Per Serving)

• • Calories: ~320
  • Protein: 5 g

• • Carbohydrates: 35 g
  • Fat: 18 g
  • Fiber: 2 g

• Sugar: 22 g

Storage

• • Store leftover cake in an airtight container in the refrigerator for up to 4 days.

• The unfrosted cake can be frozen for up to 2 months. Thaw at room temperature before frosting and serving.

Why You’ll Love This Recipe

• • Perfectly moist and full of warm, spiced flavors.

• • Cream cheese frosting adds the perfect tangy sweetness.
  • Easy to prepare with simple ingredients.
  • A crowd-pleaser for any occasion, from casual to festive.

Conclusion
This Classic Carrot Cake with Cream Cheese Frosting is a timeless recipe that combines wholesome ingredients with indulgent flavors. Its soft, moist texture and spiced aroma make it a comforting treat for any time of year. Bake this cake for your next gathering or to simply enjoy a slice of homemade goodness with your loved ones.