This is a super easy version of the classic carrot cake…moist and soft with thin layers of light cream cheese frosting in between.
There are hundreds and hundreds of carrot cake recipe, and this one is one of the easiest one…especially when we are on lock down and have limited ingredients…
I made this cake for my husband’s birthday a few days ago…since we could not go out and celebrate as we usually do, I asked him what cake he would like and he asked for carrot cake…after searching my entire pantry for pineapple which was nowhere to be found I had to adapt…
– Why is this carrot cake “healthy”?
Well, believe it or not, there is a whole pound of carrot in it…and yes, makes me feel less guilty knowing that I am eating lots of carrot per bite.
– Is there a lot of sugar in it?
If you have been following me, I always…always try to cut the sugar and fat without compromising the flavor and texture of my baking goods. So yes, there is sugar, but much less as compared to the recipes that you find out there and I can assure you that you will not miss it.
– Can I freeze the cake?
Absolutely, first slice the cake into desired portion and wrap in plastic film, place the sliced cakes in freezer bags, seal well by first removing all the air and store in the freezer for up to 3 months. Defrost in the refrigerator overnight and it will taste as fresh as it can be.
– Can I use different size of baking pan?
Of course, just make sure to adapt the baking time accordingly.
– Are you ready to try this easy and carrot cake?
- 4 large eggs
- 175 g sugar
- 200 g vegetable oil such as canola or sunflower
- 250 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 lb carrot, shredded
Cream Cheese Frosting
- 1 lb cream cheese
- 4 tablespoons butter
- 1 cup powder sugar
- ½ teaspoon vanilla extract
- 1 ½ to 2 cups toasted walnut and chopped
Preheat oven to 350oF.
In a bowl sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
Mix together the eggs and sugar, whisk until think, light and fluffy, add the oil slowly in a steady stream. Continue whisking until well incorporated.
Add the sifted dry ingredients into the egg mixture and fold gently. Once the flour is well incorporated into the egg mixture, fold in the carrot. Do not over mix…just enough to combined.
Spread the batter evenly onto 36 X 24 cm (14.5” x 9.5”) jelly roll pan. Tap the pan lightly on the counter to remove excess of air bubbles.
Bake in 350oF for 15 minutes or until a wooden pick inserted in the cake comes out clean.
Let the cake cool on a wire rack.
In the meantime, whisk together the cream cheese, butter, sugar and vanilla extract until soft and fluffy. Make sure to scrape down the sides occasionally.
To assemble the cake, cut the edge of the cake and split the cake into 4 equal rectangles.
Place the first layer and spread a thin layer of cream cheese frosting and sprinkle with chopped toasted walnut, continue with all the layers of cake and finally spread the frosting around the sides of the cake and decorate with the remaining chopped almond.
Place the cake in the refrigerator until time to serve. I personally like the cake after being refrigerated overnight.
– If you enjoy this simple classic carrot cake, you might want to take a look at these cakes…
Did you know that carrots are loaded of beta-carotene? Beta-carotene is a precursor for vitamin A which is essential for boosting your immune system. Studies have also shown that carrots can protect against hypertension (increase blood pressure) and cardiovascular disease.