Moist & Soft Carrot Cake Recipe | Easy Carrot Cake Recipe

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.

Mix all dry ingredients in a bowl: 2 cups of all-purpose flour, 2 teaspoons of baking soda, 0.5 teaspoons of fine sea salt, and 1.5 teaspoons of ground cinnamon.

Combine the dry ingredients and set aside.

In a big bowl, add 1.25 cups of vegetable oil and whisk in 1 cup of granulated white sugar and 1 cup of lightly packed brown sugar.

Crack in 4 eggs one at a time, whisking after each addition until well combined.

Add the dry ingredients to the wet ingredients in two parts, gently stirring until the batter is smooth.

Grate 5 to 6 carrots (about 3 cups) and add to the batter, mixing well.

Add 0.5 cup of chopped walnuts to the batter (optional).

Brush the sides and bottom of the cake tin with melted butter and preheat the oven to 176 degrees Celsius for at least 15 minutes.

Pour the cake batter into the prepared cake tin and bake for 45 to 60 minutes or until a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens