How to Make Carrot Cake

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.

Peel and chop the tips off 2 large carrots.

Grate the carrots on the second to the finest setting until you have nice little threads.

Toast 110 g of walnuts on a baking tray in an oven at 200°C for 8 to 10 minutes until they start to brown.

Let the walnuts cool, then cover them with baking paper and break them down with a rolling pin, or use a food processor to chop them without turning them into powder.

In a food mixer, combine 425 g of soft brown sugar and 325 ml of vegetable oil, mixing well.

Add 300 g of plain flour, 1 teaspoon of salt, and 10 g of ground cinnamon to the mixture and mix again until combined.

Add 4 eggs to the mixture and beat for about 4 to 5 minutes until smooth.

Fold in the ground walnuts and grated carrots using a spoon to avoid overworking the mixture.

Prepare a lined cake tin by drawing around the base and cutting it out, then add the cake mixture to the tin.

Bake in the oven at 180°C for about half an hour, checking after 20 minutes.

Once baked, let the cake cool before making the cream cheese frosting.

In a bowl, mix 100 g of butter, 150 g of icing sugar, and 200 g of cream cheese until smooth, using softened butter if possible to reduce whisking time.

Remove the cake from the tin and peel off the greaseproof paper.

Spread the cream cheese frosting evenly over the top of the cake.

Chop pistachios finely and sprinkle them on top of the cake as decoration.

Grate the bright orange peel from an orange and sprinkle it over the cake along with the pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens