Easy Carrot Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 160 g of all-purpose flour
02 - 2 g baking powder
03 - 2.5 g of baking soda
04 - 0.7 g ground cloves
05 - 3 g of ground cinnamon

→ Wet and Fresh Ingredients

06 - 1 whole egg
07 - 1 egg yolk
08 - 2 egg whites
09 - A pinch of salt
10 - 200 g of vegetable oil

→ Extra Ingredients

11 - 270 g of granulated sugar
12 - 50 g of chopped walnuts
13 - 135 g of grated carrots
14 - 50 g of shredded coconut

→ For the Frosting

15 - 175 g of cream cheese (Philadelphia-style)
16 - 70 g of softened butter
17 - 35 g of powdered sugar
18 - 25 g of honey
19 - Vanilla extract to taste

# Instructions:

01 - In a bowl, combine the flour, baking powder, baking soda, ground cloves, and ground cinnamon.
02 - Whisk the oil with sugar for about a minute. Then stir in the whole egg and the yolk.
03 - Fold in the grated carrots, chopped nuts, and shredded coconut. Slowly combine this with the dry mixture.
04 - Whisk the egg whites with a pinch of salt until stiff peaks form. Gently mix into the batter.
05 - Beat the cream cheese until smooth. Blend in the softened butter, powdered sugar, and honey. Add a dash of vanilla if you'd like.
06 - Bake at 150°C for one hour on the middle rack.
07 - Let the cake cool completely. Spread frosting on top. If you want, sprinkle some extra chopped nuts for decoration.

# Notes:

01 - Make sure to grease the cake pan really well before baking.
02 - Avoid overmixing the batter once the flour is added.
03 - Keep it fresh for up to three days in a cool spot.
04 - It's perfect for a snack or a sweet treat after meals!

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