BASIC CARROT CAKE TUTORIAL FOR BEGINNERS. @PAULINA'S KITCHEN CANADA.

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.

Line a 9 by 13 pan with parchment paper.

Drizzle 2 tablespoons of oil and brush the bottom and sides of the pan.

In a large bowl, measure 2.5 cups of all-purpose flour, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and baking soda. Mix all the dry ingredients and set aside.

In another large bowl, crack 4 room temperature eggs.

Add 1 cup cooking oil and 1 teaspoon vanilla to the eggs and mix.

Add 1 cup packed brown sugar and 1 cup granulated sugar, mixing until all the sugar is dissolved.

Add the dry ingredients in three parts while blending into the wet ingredients, mixing in circular motion until absorbed.

Scrape the edges of the bowl with a rubber spatula to ensure no lumps remain.

Add 1 cup of crushed pineapple and mix in a figure-eight motion.

Add 2-3 cups of shredded carrots in three batches, folding into the batter.

Optionally, add crushed walnuts if desired.

Pour the batter into the lined pan, scraping off the bowl with a rubber scraper.

Tap the pan to set the batter and bake in a preheated oven at 350°F for 30-40 minutes or until the edges are dry and bouncy when pressed.

To make icing, mix melted butter, cream cheese, and vanilla together.

Sift 1-2 cups of powdered sugar into the bowl, mixing until there are no lumps.

Beat until light and fluffy, then cover and refrigerate until needed.

Once the cake is baked, cool it and peel off the parchment paper by flipping it onto a board or tray.

Let the cake cool enough to handle safely before flipping.

Slide the cake onto a tray or board for icing.

Take the cream cheese icing out of the fridge and let it sit for 10 minutes before fluffing with a fork.

Spread the icing evenly on the cake, ensuring to cover every inch and create a design with the spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens