The Best 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.

Preheat the oven to 350°F (175°C).

In a bowl, combine 2 cups of flour, 1/2 teaspoon of kosher salt, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, and 1 teaspoon of nutmeg. Mix well to incorporate all dry ingredients.

Shred 3 cups of carrots and set aside.

In another bowl, crack 4 eggs and mix them.

Add 3/4 cup of buttermilk and 3/4 cup of vegetable oil to the eggs and mix well.

Add 1 1/2 cups of granulated sugar to the wet mixture and mix until combined.

Combine the wet ingredients with the dry ingredients and mix until just combined.

Grease two 8x8 inch cake pans and pour the batter evenly into the pans.

Bake in the preheated oven for 40 to 60 minutes, checking for doneness at 40 minutes.

Once baked, let the cakes cool completely before frosting.

For the cream cheese frosting, combine 1 block of softened cream cheese and 1 stick of softened butter in a mixing bowl.

Add 2 teaspoons of vanilla extract and 2-3 cups of powdered sugar, adjusting sweetness to taste, and mix until smooth and creamy.

Spread the cream cheese frosting over the cooled cakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens