Easter Carrot Cake | Swedish Carrot Cake Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often cheaper and neutral in flavor.

Preheat the oven to 350°F (180˚C). Butter and sprinkle with flour a 8-9” pan.

Beat the egg yolks with ½ cup of sugar, until they white fluffy foam.

Add the flour, baking powder, lemon zest and juice, cinnamon and nuts, mix well.

In a separate medium bowl, whisk together the egg whites and sugar until stiff peaks form; stir in carrot mixture until smooth.

Pour cake batter into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Remove cake from pan and onto wire cooling racks to cool completely. Then cover with a plastic wrap and place in the refrigerator until you prepare the frosting.

To Make the Royal Icing. Beat the egg whites with powdered sugar on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks.

Turn the cake and cover it with royal icing. Let the cake stay in the fridge for a couple of hours or a better taste. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens