Carrot Cake | KJ & Company

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.

Preheat your oven to 325 degrees. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth.

Add in the flour, cinnamon, baking soda and salt and fold in until a smooth cake batter forms without any lumps. Fold in the grated carrot.

Pour the cake batter into two greased and lined 9-inch cake pans. Bake for about 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Allow the cakes to cool slightly in the cake pans before turning them out onto a cooling rack to cool completely.

Add the butter and cream cheese into a large bowl (or bowl of an electric mixer) and cream together on medium speed.

Slowly mix in one cup of powdered sugar on low to medium speed at a time until the frosting is smooth and creamy. Mix in the vanilla extract until combined.

Once the cakes have cooled completely, layer and frost the cakes with about a 1/2 inch layer of cream cheese frosting in between the layers. Frost the top and sides of the cake. Slice and enjoy!

Cooking Techniques

Spice Level:

Allergens