Carrot Cake Like Never Before! | Chef Jean-Pierre

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.

Prepare the baking sheet pan, by lining it with parchment paper, applying non-stick spray underneath and on top of the parchment.

Mix together all dry ingredients, including the flour, baking powder, baking soda, salt, both sugars, and spices in a large bowl.

In another bowl, whisk the eggs, oil, applesauce, vanilla, and honey until well blended. Add the dry ingredients to the wet ingredients, stirring gently until combined. Fold in the nuts and grated carrots. Pour the batter into the prepared pan, smoothing the surface evenly.

Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely for at least 2 to 4 hours (or more if you can).

In a saucepan, over medium heat combine the sugar and water and stir the mixture until the sugar completely dissolves. This usually takes about 3-5 minutes. Once the sugar is fully dissolved, remove the saucepan from the heat and allow the syrup to cool. Add the rum, or any liquor you like as much or as little as you like.

Pour the cooled syrup into a clean, airtight container. It can be stored in the refrigerator for up to a month.

Whip the cream cheese until smooth, then gradually add the whipping cream, whipping until soft peaks form. Add powdered sugar and vanilla, whipping until combined and slightly stiff. (set aside)

After the cake has cooled, place one layer at the bottom of your serving dish.

If using, brush a light layer of simple syrup on cake layer to enhance moisture.

Spread half of the frosting evenly over the cake layer. Add the second layer of cake on top.

Moisten it with simple syrup as well, and then finish by spreading the remaining frosting smoothly over the top.

Garnish with chopped pecans. Refrigerate for a few hours (better overnight) to set before slicing and serving.

Enjoy this Delicious Carrot Cake!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens