Carrot cake – the perfect harmony of carrots and nuts! There is no carrot week without a carrot cake! So this is for the ones that have a sweet tooth.
This cake is a healthier option in comparison to many other popular cakes – it has carrots in it right!!! So just do it and don’t find any other excuses.
On the side note, this cake is soooo much better than storebought, so just let’s get busy and make this delicious cake now!!!
Ingredients for carrot cake:
- 2 eggs
- 200 g finely milled sugar or powdered sugar
- 150 ml veggie oil
- 200 g finely grated carrot
- 50 g chopped nuts (any will do eg. walnuts, pecans, almonds) + some for decoration
- 75 g finely chopped pineapple or apple
- 50 g coconut flakes
- 200 g flour
- 1/2 teaspoon of baking powder
- 1 teaspoon of soda
- 1 teaspoon of cinnamon
- pinch of salt
- cream cheese frosting (double portion)
Method:
- Eggs should be in room temperature, Whisk the eggs till they double the size. Add sugar and continue whisking until the mixture is smooth and fluffy. While whisking it on high add oil slowly and continuously until fully incorporated.
- Add carrot, pineapple/apple, nuts, coconuts flakes and gently mix.
- Heat up the stove to 150 degrees C.
- To a separate mixing bowl add flour, baking powder, soda, cinnamon, and salt. After mixing add it to the carrot mixture – do it gently until all ingredients will mix together.
- Pour the cake mixture to a baking mould with a diameter of 21 cm lined with baking paper. Bake for about an hour or until a wooden stick is dry.
Final touches:
- Cut a well-cooled dough horizontally into 2 parts. Spread the bottom with 1/3 of the amount of frosting.
- Cover with the second part of the dough and spread the rest of the topping. Garnish with nuts.
Send to us photos of your creation and tag us on social media @cravemonkeypl (Twitter, Instagram, Facebook).
