Carrot Cake So Good, Even Rabbits Will Be Jealous! 🐰😂 Super Moist, Extra Creamy & Easy to Make!

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.

Grate 3-4 medium carrots using a fine grater.

Warm 4 cold eggs in water to bring them to room temperature.

In a bowl, combine 2 cups of all-purpose flour, 2 heaping teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Sift together.

Grease two 9-inch baking pans with butter and line the bottoms with parchment paper.

In a mixing bowl, add 1 cup of granulated sugar and crack in 4 eggs. Beat on medium speed for 3-5 minutes for airy layers or 1-2 minutes on low speed for denser layers.

Mix in just under 1 cup of vegetable oil and a splash of vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients in rounds to avoid lumps.

In another bowl, combine the grated carrots, 1 cup of finely chopped walnuts, zest of 1 orange (optional), 1/2 teaspoon of nutmeg (optional), and 1 teaspoon of cinnamon. Mix well.

Gradually add the carrot mixture to the batter, mixing as you go.

Pour the batter into the prepared pans, dividing it evenly. Use a kitchen scale if available.

Bake in a preheated oven at 320°F for about 1 hour, staggering the pans if necessary.

For the frosting, beat 3.5 ounces of softened butter on medium speed for 2-3 minutes until light and fluffy.

Add 12 ounces of cream cheese and a drop or two of vanilla extract, mixing on low speed until smooth.

Gradually add 1 cup of powdered sugar, mixing on low speed until dissolved, then beat on medium speed until light and fluffy.

Optionally, whip in 1/4 cup of heavy cream for a lighter texture, then gently fold it into the frosting.

Remove the cake layers from the oven and let them cool.

Assemble the cake by placing the first layer on a plate and peeling off the parchment paper. Brush with orange syrup if desired.

Spread frosting on the first layer, then place the second layer on top, peel off the parchment, brush with syrup, and frost the top and sides.

If desired, caramelize leftover walnuts and sprinkle them on top.

Refrigerate the assembled cake for at least 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens