BEST Carrot Cake Recipe

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor, while sunflower seeds are more economical.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Set your oven to 350°F.

Peel 1 pound of carrots, which will yield about 3 cups once grated.

Grate the carrots using a box grater and set aside.

Chop 1 cup of pecans and toast them in the oven for 4 minutes at 350°F, then set aside.

In a large bowl, combine 2.5 cups of all-purpose flour, 1 teaspoon of salt, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 0.5 teaspoon of nutmeg, 0.5 teaspoon of cardamom, 0.5 teaspoon of allspice, and 0.25 teaspoon of cloves. Whisk together until well combined.

In another bowl, mix together 1 cup of granulated sugar, 1 cup of light brown sugar, 1.33 cups of vegetable oil, 4 large eggs, and 2 teaspoons of vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined, leaving some streaks of flour.

Fold in the grated carrots and chopped pecans until fully incorporated, ensuring not to overmix.

Prepare two 9-inch cake pans by buttering the sides and lining the bottoms with parchment paper.

Divide the batter evenly between the two prepared pans, leveling it out with a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens