The BEST Homemade Carrot Cake + Dreamy Buttercream Frosting!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture and flavor at a lower cost

Welcome to the Amy Learns to Cook kitchen.

Discuss the differences in carrot cake between North and South.

Explain that the recipe will only include nuts, no coconut or pineapple.

Mention that the cake will be dairy-free and will use a buttercream frosting instead of cream cheese frosting.

Gather ingredients for the carrot cake.

Use a KitchenAid mixer with a glass bowl and flex edge attachment.

Beat the eggs in the mixer and drizzle in the vegetable oil while mixing.

Add pure vanilla extract and gradually add granulated sugar while mixing.

In a separate bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and fresh ground nutmeg.

Stir the dry ingredients together and then gradually add them to the wet mixture in the mixer.

Add finely grated carrots and chopped walnuts to the batter.

Prepare three 8-inch cake pans by greasing them.

Weigh the batter to ensure even distribution among the three pans, aiming for 526 grams in each pan.

Pour the batter into the prepared pans and place them in the oven to bake.

After baking, allow the cakes to cool completely before frosting.

The next day, prepare the buttercream frosting using a triple batch for a triple layer cake.

Beat butter until fluffy, then add a pinch of salt and vanilla extract.

Gradually add powdered sugar while mixing on low speed to avoid a mess.

Add almond milk to achieve the desired consistency for the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens