Carrot Cake with Cottage Cheese Frosting

1. 1 Carrots≈ $1.50 per kg 36 g
2. 2 Wheat flour 25 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.3 pcs
4. 4 Sugar 16 g
5. 5 Sunflower oil 10 ml
6. 6 Walnutspack 150 g ≈ $4.00 8 g
7. 7 Cinnamon to taste
8. 8 Baking soda to taste
9. 9 Cream cheesepack 140 g ≈ $1.80 20 g
10. 10 Butterpack 180 g ≈ $1.60 5 g
11. 11 Powdered sugar 8 g
12. 12 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Grate carrots¹ finely and chop nuts.

2. Whip egg with sugar and salt for 2–3 minutes. Stir in oil.

3. Fold in flour, baking soda, and cinnamon, then mix in carrots¹ and nuts.

4. Transfer batter to a pan and bake 35–40 minutes at 350°F (180°C) until a skewer comes out clean.

5. Cool cake completely, slicing into two layers if needed.

6. Beat cottage cheese with softened butter¹⁰ and powdered sugar until smooth.

7. Spread frosting between layers and chill cake 1 hour before serving.