Murimi's Carrot Cake | Leo tunapika?

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.

Grate the carrots and set aside.

Mix together the grated carrots, sugar, and mixed peel, and let it sit to draw moisture from the carrots.

Sift together the flour, baking soda, and spices.

In a separate bowl, whisk the eggs and add vanilla extract, then mix in the vegetable oil and fermented milk.

Combine the wet ingredients with the carrot mixture.

Add the sifted flour and spice mixture to the wet ingredients and mix until just combined.

Divide the batter into three 7-inch cake tins, weighing 500 grams each for even layers.

Preheat the oven to 180°C (350°F) and bake for 45 minutes to an hour, or until a skewer comes out clean.

Let the cakes cool completely before frosting.

Prepare the cream cheese frosting and refrigerate it to stabilize.

Assemble the cake with frosting and toasted coconut on the sides, and decorate with walnuts.

Chill the assembled cake in the fridge before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens