SUPER MOIST CARROT CAKE (NUT FREE OPTION)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Preheat the oven to 350 degrees.

Grease a baking pan with margarine, using a generous amount to prevent sticking.

Using a Smeg mixer, combine 2 cups of white sugar and 1.5 cups of vegetable oil in a mixing bowl.

Add 1 teaspoon of vanilla extract and 4 eggs to the mixture, then mix on medium until well incorporated.

Add the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1 teaspoon of salt. Mix on medium until fully incorporated.

Gently fold in 3 cups of grated carrots into the mixture.

Pour the entire mixture into the greased baking pan.

Bake in the preheated oven on the middle rack, checking for doneness after 40 minutes by inserting a toothpick in the center.

Once the toothpick comes out clean, remove the cake from the oven and let it cool for 10 minutes in the pan.

After 10 minutes, dump the cake out of the pan and let it cool completely.

Once cooled, ice the cake with store-bought whipped cream cheese frosting, smoothing it out with a knife.

If desired, chop walnut halves and pieces and sprinkle them generously on top of the frosted cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens