This is the best carrot cake recipe I have tried!

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.

Peel the carrots and save the peels for stock.

Grate enough carrots to make 3 cups.

Measure 2 cups of all-purpose flour.

Measure 2 cups of granulated sugar using a half cup measure (4 times).

Add about 2 teaspoons of baking powder.

Add about 0.5 teaspoons of salt.

Add about 0.5 teaspoons of baking soda.

Add about 1 teaspoon of ground cinnamon and 0.5 teaspoons of ground nutmeg.

Add 1-2 teaspoons of vanilla extract.

Measure 0.75 cups of vegetable oil, using a one cup measure and estimating the amount.

Add the grated carrots to the dry ingredients.

Add 4 eggs to the mixture and blend everything together until well combined.

Grease an 8x8 inch pan and pour the batter into it.

Bake at 350°F for 30-35 minutes.

Prepare the cream cheese icing by mixing 1 cup of softened cream cheese with 1-1.5 teaspoons of vanilla and a pinch of salt.

Blend the cream cheese mixture until smooth, then add about 1.25 cups of powdered sugar and mix until creamy.

Taste the icing and adjust sweetness if necessary by adding more powdered sugar.

Refrigerate the icing until the cake is cooled.

Once the cake is cooled, spread the icing on the top and sides of the cake, creating a swirl design.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens