How to Make Carrot Cake - Moist Carrot Cake with Cream Cheese Frosting #cake #cakerecipe

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.

Combine beaten eggs, buttermilk, vegetable oil, and granulated sugar in a bowl.

Add vanilla extract to the wet mixture and combine until well mixed.

In a separate bowl, mix together flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and mix until combined.

Fold in grated carrots, coconut, raisins, and the entire can of pineapple.

Prepare a 13x9 pan by greasing it, adding flour, and placing a piece of wax paper at the bottom.

Pour the batter into the prepared pan and place it in a preheated oven at 350°F.

Bake for 50 to 55 minutes, checking doneness with a toothpick.

While the cake is baking, prepare the cream cheese frosting by mixing cream cheese, butter, and vanilla until creamy.

Gradually add powdered sugar and heavy cream to the frosting until the desired consistency is reached.

Once the cake is done, run a knife around the edges to separate it from the pan.

Let the cake cool completely before frosting it.

Frost the cooled cake and optionally decorate with dyed coconut.

Cover the cake with Saran Wrap and refrigerate for 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens