Ju's CARROT CAKE 🥕| A Canadian Classic 🍁| Perfect BIRTHDAY CAKE| Moist, balanced and not too sweet

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.

Preheat oven to 350°F (175°C).

In a mixing bowl, combine 5 eggs, 1.5 cups canola oil, and the mixed sugar (2 cups total).

Mix on the lowest setting until the sugar dissolves.

Add 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, and a pinch of salt to the wet ingredients.

Mix again on the lowest setting until smooth.

Add 1 cup shredded hazelnuts and mix until combined.

Add 3 cups of shredded carrots and mix until incorporated.

Add 3 cups of chocolate chips/chunks and mix until evenly distributed.

Prepare a 26 cm cake pan by lining the bottom with parchment paper and greasing the sides with cooking spray.

Transfer the batter into the prepared cake pan using a spatula.

Place the cake pan on a baking sheet for even baking.

Bake for 50 to 60 minutes, checking for doneness with a poke test.

While the cake bakes, prepare the icing by melting 100 grams of unsalted butter and letting it cool.

In a mixing bowl, combine the cooled butter and 200 grams of cream cheese, mixing on the lowest setting until smooth.

Add 1 teaspoon vanilla extract and 3 tablespoons icing sugar, mixing until creamy and smooth.

Once the cake has cooled completely (about 2-3 hours), apply the icing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens