I look forward to this moist carrot cake with every single year. It is super tasty and even a tick healthier than the classic version. And it tastes incredibly delicious.
Is it even a full-fledged Easter when there’s no carrot cake on the table?
Yeah, I guess so. But such piece of cake with coffee makes this day even more beautiful.
A prerequisite is of course that the carrot cake meets the requirements of a good piece of cake! Which would be…
- It should be easy and fast to make.
CHECK! You don’t need a mixer or a lot of time. The ingredients are simply mixed together in one bowl.
- The cake should be MOIST.
Three callsigns!!! I love cakes of every kind. But if they are dry… Ugh! I rather do without them. This carrot cake has never heard of that before, of course. There are a lot of carrots, some eggs and oil in it. The texture is therefore unbeatable.
- It should taste good for your friends, family, neighbours, colleagues,…
Tastes are different. Therefore, it is all the better if a recipe can be easily changed. You don’t like the cream cheese frosting? (For real?!) Well, no problemo! The carrot cake is super moist in itself. You like a little crunch? Add roasted nuts. You can also add raisins, chocolate drops, more cinnamon, cardamom, etc. to the dough. Make it to YOUR favourite carrot cake.
- The cake should be healthy-ish.
Let’s be honest. A cake will never reach the nutritional value of a piece of apple. But this carrot cake is definitely made with better ingredients than the original. Instead of wheat flour, spelt flour is added to the dough. Some of it is even replaced by grated nuts. I have drastically reduced the amount of sugar and I don’t use white sugar, but raw cane sugar. AND there are over 3 cups of carrots in the dough! This not only makes it juicy and tasty, but also healthier 🙂
Also I replaced more than half of the cream cheese with curd cheese. Tastes yummy and reduces the calorie amount a bit. Not complaining about that. 😉
- It should look pretty.
The garnish is so simple and quick to make and yet so sweet and perfect for Easter.
If this carrot cake doesn’t get all the Easter Bunnies into your else I don’t know what else would.
|Prep Time||15 minutes|
|Cook Time||55 minutes|
- 2 cups spelt flour (250 g)
- 1/2 cup grated hazelnuts
- 1 1/4 cup brown sugar (250 g)
- 1 cup oil
- 5 medium organic eggs
- 3 cups grated carrots
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
Cream Cheese Frosting
- 400 g Curd Cheese
- 260 g Cream Cheese
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 3 carrots with greens
- chocolate cookies
Cream Cheese Frosting
- Heat the oven to 350°F (175°C). Grease and flour a ø22cm round cake pan.
- In a medium bowl, whisk flour, nuts, baking soda, salt, and the cinnamon until well blended.
- In a separate bowl, whisk the oil, sugars and eggs until combined.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots.
- Empty the batter into the cake pan. Bake until the top of the cake lis springy when touched and when a toothpick inserted into the center of the cake comes out clean; 50 to 60 minutes.
- Cool the cake in the pan for 15 minutes then turn out onto cooling racks and cool completely.
- In a large bowl, beat cream cheese, curd, sugar and vanilla with a handheld mixer on medium speed until creamy, about 30 seconds.
- When the cake is completely cool, cut in the middle, frost the top of each cake layer. Place the other cake layer on top. Keep in the fridge until you serve the cake Garnish with fresh carrots and crumbled chocolate cookies.