Chris Makes Carrot Cake | From the Test Kitchen | Bon Appétit

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose gluten-free flour

Oat flour is often less expensive and provides a different flavor profile.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor with similar sweetness.

Prepare the cake pans with parchment rounds and coat with coconut oil and almond flour.

Mix 3 cups of almond flour with salt, baking powder, baking soda, ground ginger, cinnamon, and cardamom.

Peel and shred the carrots using a box grater, then squeeze out excess moisture.

In a bowl, beat together 5 eggs and brown sugar for 5-7 minutes until it triples in volume.

Add virgin coconut oil and vanilla extract to the egg mixture.

Gradually mix in the dry ingredients to the wet mixture to avoid clumps.

Fold in the shredded carrots and shredded dried coconut into the batter.

Pour the batter into the prepared cake pans and bake in a 350°F oven.

Prepare the cream cheese frosting by mixing cream cheese, butter, and full fat Greek yogurt until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens