Best Carrot Cake Recipe | Cake that melts in your mouth! Easy Homemade Carrot cake with Toffee glaze

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 and finely grate 200g (2 cups) of carrots and set aside.

In a bowl, combine 200g (1 and ⅓ cups) of plain flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 100g (½ cup) of brown sugar, 1 ½ teaspoons of cinnamon powder, and 1 teaspoon of ginger powder. Mix well.

Add 2 eggs and 150g (⅔ cup) of melted butter to the dry ingredients. Mix well.

Add 1 teaspoon of vanilla extract and ½ teaspoon of almond essence (optional) to the mixture. Mix well again.

Add the grated carrots and 100g (⅔ cup) of nuts to the batter. Mix well until combined.

The batter is ready!

Pour the batter into a 20x20 cm (8x8 inch) baking pan.

Bake in a preheated oven at 175°C (350°F) for 30-35 minutes.

To make the toffee sauce, combine 55g (¼ cup) of butter and 75g (¼ cup, 2 tablespoons) of brown sugar in a microwave-safe bowl.

Microwave the mixture for about 1 minute and mix well.

Add 120ml (½ cup) of heavy cream to the toffee sauce and mix well until combined. The toffee sauce is ready!

Poke the baked cake with a fork and pour the toffee sauce over it.

Let the cake soak in the toffee sauce for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens