You’ve Never Had Carrot Cake Like THIS - My Mom's Secret Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

Preheat the oven to 350°F (175°C).

Heavily butter a bundt pan (or two 9-inch round pans).

Drain one can of pineapple chunks and squeeze out excess liquid.

Peel and grate the carrots finely.

Chop walnuts and maraschino cherries that have been drained.

In a bowl, combine grated carrots, avocado oil, granulated sugar, eggs, pineapple chunks, chopped cherries, walnuts, vanilla extract, baking soda, salt, and ground cinnamon. Mix until well combined.

Add all-purpose flour and mix again until combined; the batter will be chunky.

Pour the batter into the prepared baking pan.

Bake for 50 minutes, checking with a butter knife for doneness.

Let the cake cool completely before icing.

Make the frosting using a KitchenAid mixer with powdered sugar, softened butter, vanilla extract, and salt until stiff peaks form.

Apply a crumb coat and then a final layer of frosting, decorating with chopped walnuts and mini carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens