Carrot Cake - Food Wishes

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.

In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 tablespoons of ground cinnamon, and 2 tablespoons of ground ginger. Whisk together until well combined.

In another bowl, whisk together 4 large eggs and 1 cup of granulated sugar until mixed well.

Melt 1/2 cup of unsalted butter and 1/2 cup of coconut oil over low heat until just melted. Allow to cool slightly.

Add the melted butter and coconut oil to the egg and sugar mixture, stirring to combine.

Grate 2 cups of carrots, ensuring to grate them at an angle for shorter strands, and add them to the wet mixture along with 1 cup of crushed pineapple and 1/2 cup each of chopped pecans and walnuts. Stir to combine.

Add the dry ingredients to the wet ingredients and stir until just incorporated, ensuring no flour is visible.

Transfer the batter into a lightly buttered baking dish, spreading it evenly.

Tap the baking dish to bring any air bubbles to the surface.

Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until a toothpick inserted comes out clean.

Let the cake cool completely before frosting.

Spread cream cheese frosting over the cooled cake and refrigerate for at least a couple of hours to firm up the frosting.

Garnish with chopped pecans and slices of candied carrot before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens