You'll want to make this cake again and again! It's so soft and tasty!

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a unique flavor and is dairy-free.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides binding properties for vegan options.

Mix 1 cup of all-purpose flour, 3/4 cup of granulated sugar, 2 tsp of baking powder, and 1/4 tsp of salt in a bowl.

Peel and weigh 125g of carrots (about 1 large).

Blend the carrots with 2 large eggs and 1/3 cup of vegetable oil for about 2 minutes until smooth.

Sift the dry ingredients over the carrot mixture in two additions, stirring until just combined.

Prepare a 20cm square cake pan lined with parchment paper.

Preheat the oven to 180°C.

Pour the batter into the prepared cake pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely at room temperature.

For the ganache, microwave 150g of milk chocolate and 1/3 cup of heavy cream in 30-second intervals until melted, then refrigerate until thick and creamy.

Spread the ganache over the cooled cake and top with chocolate sprinkles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens