Classic Carrot Cake Recipe That's Delicious, Nutritious, and from Scratch! 🥕

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.

Add dehydrated carrots to a bowl and cover with hot water to soak and absorb liquid.

In a separate bowl, combine 2 cups of flour, 3/4 cup raw sugar, 1/2 cup organic cane sugar, baking soda, baking powder, and spices.

Add 3 room temperature eggs to the dry ingredients.

Pour in olive oil or any kind of oil, a splash of milk, and a splash of vanilla extract.

Optionally, add a splash of cinnamon shine.

Mix the ingredients on low speed to incorporate, then scrape down the bowl and mix on high for approximately one minute.

Drain the soaked carrots and raisins, pushing out excess liquid before adding them to the batter.

Stir the drained carrots and raisins into the batter one more time.

Prepare two smaller cake pans lined with food-grade wax paper (no need to grease or flour).

Bake at 350°F for 25 minutes, checking every five minutes after that.

To make the cream cheese frosting, use 4 to 8 ounces of cream cheese at room temperature, a splash of lemon juice (optional), a splash of cinnamon shine, and a couple tablespoons of butter.

Add a few tablespoons of milk to the frosting as needed for consistency and mix until smooth.

Once the cakes are cooled, use an offset knife to remove them from the pans using the wax paper as handles.

Frost one half of the cake and leave the other half plain for the son.

Store the frosted cake in the refrigerator due to the cream cheese and milk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens