Natalie's Killer Carrot Cake
A healthy Carrot Cake recipe is not as hard to prepare as it sounds. The ingredients are all easily available and you can make it by hand, without the use of a mixer. For convenience, you can buy pre-shredded carrots. You can also shred them in a food processor. If you want to avoid grating your own carrots, check out these tips and tricks for a healthier version of this cake.
Ingredients
Natalie's Killer Carrot Cake
- 2 cup AP Flour
- 1 cup Dark Brown Sugar
- 1 cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 4 Eggs
- 1 1/4 cup 100% Vegetable Oil
- 3 cups Grated Carrots
- 1/2 - 1 cup Pecan Pieces save some for decorating
Cream Cheese Frosting
yield: enough for this cake
- 2 8 oz packages Cream Cheese softened
- 2 TBS Butter softened
- 1 tsp Vanilla Bean Paste
- 1 TBS Lemon Juice
- pinch Salt
- 4 - 5 cups Powdered Sugar sifted
Instructions
Natalie's Killer Carrot Cake
- preheat oven to 350 degrees
- prepare two 9 inch cake pans
- Whisk together first 7 ingredients. In another bowl whisk together eggs and oil.
- Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts.
- Pour in two 9 inch cake rounds, bake for 35 - 45 minutes, or until a toothpick comes out clean.
- Let cool at least 30 minutes before taking out of pan.
Cream Cheese Frosting
- Using your electric mixer, cream together first 5 ingredients until smooth.
- Add powdered sugar slowly until 4 cups have been added. I prefer my frosting a bit more thick so I used closer to 5 cups.
Video
Notes
There is 3 cups of grated carrots in this cake (which took me a pound of carrots to get) so this cake is somewhat healthy... right? OK wrong. But it's SO good! I like to add lemon juice to my cream cheese frosting to make it more tangy. Oh and this cake stays moist for days, not that it will last that long!