Simple Carrot Cake

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?


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.

Thank you for visiting Color Your Recipes…have a colorful week!

Carrot Cake with Avocado Oil and Flaxseed

This is a healthy recipe for carrot cake based on the traditional one using flaxseed meal and avocado oil. It is so good that you will not be able to tell that all these ingredients are hidden in the cake.

We love carrot cake, especially when there is a layer of cream cheese frosting…a thin layer of cream cheese frosting is all we need, this way it will not take all the credit from the carrot cake.

Well, this recipe has a few “healthy” ingredients without compromising the taste and the texture of the cake…avocado oil and flaxseed meal.

Like all the carrot cakes, this is a pretty simple and straight forward recipe. I always like to have this cake available in the freezer, and usually in small individual serving. It is great to be able to enjoy a slice of carrot cake whenever we feel like. This is a great and simple recipe than can be made way ahead of time. It is so nice to have a slice of homemade carrot cake whenever you feel like, especially during holidays when unannounced friends and family drop by for a quick visit you can easily defrost and serve the carrot cake with a cup of coffee or tea…so comforting!


Carrot Cake

  • 2 extra large eggs (approximately 144 g)
  • 100 g sugar
  • 50 g brown sugar
  • 1 teaspoon vanilla extract
  • 50 g butter, melted
  • 100 g avocado oil
  • 110 g all-purpose flour
  • 20 g flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch all-spice, ground
  • ½ lb grated carrot, 220 g
  • ½ cup diced/chopped toasted pecan, 60g
  • 4 oz crushed pineapple, drained, all the liquid squeezed, 120 g

Cream Cheese Frosting

  • 4 oz cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup confectioner’s sugar


Carrot Cake

Preheat oven to 350F.

In a medium bowl shift together flour, flaxseed meal, salt, baking soda, baking powder, baking soda, nutmeg, all-spice and cinnamon.

In the mixing bowl blend together avocado oil, butter and the sugars. Add the eggs one at the time beating well until blended.

Add the flour mixture to the oil and egg batter. Mix until all the flour is well incorporated.

Fold in the batter the carrot, pineapple and the nuts.
Pour the batter into 8 x8 inch square pan. Bake in a preheated oven at 350F for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake completely before spreading the cream cheese frosting.

Cream Cheese Frosting

In a medium bowl, mix cream cheese with the butter and the vanilla extract until smooth and creamy.

Add the confectionary sugar to the mixture, until all the sugar is well incorporated to the cream.

Spread a layer of the cream cheese on the carrot cake.

Refrigerate and serve. I cut the cake into small pieces and stored in the freezer. When ready to serve just let it defrost in the refrigerator overnight or at room temperature for ½ hour.

Now…tell me if you can resist this…

I hope you enjoy this easy and simple carrot cake recipe…for more dessert recipes, please check HERE.

Did you know that avocado oil has a very high smoke point? Due to the high smoke point avocado oil is good to use in frying food. The slightly greenish color of the avocado oil is due to high levels of chlorophylls and carotenoid.

Thank you for visiting Color Your Recipes…have a colorful week!

Beef, Celery and Carrot Stir-Fry

This is a very simple and healthy Asian inspired beef stir fry with just a few ingredients…celery and carrot. Great served with a bowl of rice

This is another Asian inspired simple recipe which involves just a handful of ingredients…and I bet you that you have them all in your kitchen. This stir-fry beef is delicious served over a steamy bowl of rice and great for next day lunch or dinner, therefore don’t be reluctant to make it even by doubling the recipe.

In one bite you will have the combination of flavorful beef with the slightly crunchy celery and carrot…so good!


  • ½ lb finely sliced beef, I used shabu shabu boneless ribeye
  • 2 or 3 garlic cloves, finely chopped
  • ½ onion sliced
  • 1-2 scallion, chopped
  • 3-4 stalks celery, cut diagonally
  • 2-3 medium carrots, I used regular and white
  • ½ tablespoon olive oil
  • 1 tablespoon San-J organic reduced sodium soy sauce or any of your preference
  • ½ tablespoon corn starch
  • Salt and pepper to taste


In a medium bowl place the beef, garlic, soy sauce, salt and pepper, mix gently. Add corn starch and make sure that the beef is lightly coated with it.

In a fry pan or wok, add the olive oil and sauté the beef until all cooked and slightly brown. Remove from the pan and set aside.

On the same pan sauté onion and scallion for a minute or so. Add the carrots and then the celery. Cook until desired texture, a couple of minutes by stirring evenly.

Add the beef back to the pan and mix together with the vegetables.

Serve hot with rice.

Did you know that celery contains fairly high salt content? Therefore people that are watching for their salt content should be aware of it.

Thank you for visiting Color Your Recipes…have a colorful week!

Vietnamese Pickled Daikon and Carrot

Simple and easy daikon and carrot pickle recipe inspired by Vietnamese cuisine.  Great to have available in the refrigerator as it goes well in salad, sandwich and as a side dish.

I am sharing with you today a simple a versatile recipe for Vietnamese pickled carrots and daikons. I love to have them handy in the refrigerator. I usually add to sandwiches, on salads or as a side dish. They are crunchy and so flavorful. It is a balance between sweet and tart. This pickled vegetable is great in sandwiches especially when you have rich and fatty meats in it. Another option is to top your favorite salad with it, they add color, flavor and serves as a dressing as well.

I hope you get to try this simple and quick pickled Vietnamese inspired daikon and carrot.


  • Approximately 1 lb daikon, cut into matchstick thickness
  • 1 large carrot, peeled and cut into matchstick thickness
  • 1 tsp salt
  • ½ C sugar
  • 1 C vinegar
  • 1 C water

Simple and easy daikon and carrot pickle recipe inspired by Vietnamese cuisine.  Great to have available in the refrigerator as it goes well in salad, sandwich and as a side dish.


In a bowl place the carrot and daikon and sprinkle with the salt. Toss and gently knead with your hands the carrot and daikon until they are slightly soften and liquid will pool at the bottom of the bowl. Drain the carrot and daikon in a colander and rinse with water. Press gently to remove all the extra water. Place the vegetables in a quart size jar.

Mix sugar, vinegar, and the water. Stir well so all the sugar is dissolved. Pour over the vegetables, making sure that all the carrot and daikon are covered with the sugar and vinegar mixture. Let the vegetables marinate in the refrigerator. Best when consumed in within 4 weeks.

Serve in sandwiches or as salad.


Thank you for visiting Color Your Recipes…have a colorful week!

Simple Beef Stew

Simple and easy recipe for beef stew, loaded with lots of flavors, great server over noodles, rice or plain bread.

This week I am sharing with you a very simple beef stew, please do not get intimidated with the list of ingredients…nothing like a big pot of this stew accompanied by rice or pasta…so good. This hearty simple beef stew will warm your body and soul in this cold and windy weather…yes, it has been so windy here lately. This is pretty similar to the classic beef bourguignon.

Oh! Make this beef stew goes very well with a piece of good bread…so you can dip the bread into the rich and flavorful sauce…yum!


  • 1½ lb beef for stew in cubes, approximately 1½ in
  • 1 medium yellow onion, cut into 1-inch chunks
  • 3 cloves garlic, finely chopped
  • 4 medium carrots, peeled and cut into 1 in chunks
  • 1 pound gold potatoes cut into 1 in chunks
  • 8 oz mushrooms cremini or combination of any kind
  • 2 tomatoes cut into small pieces
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons all-purpose flour
  • ½ cup water
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh chopped parsley, for garnish


In a medium bowl place the beef and season salt and pepper. In a large heavy pot, heat olive oil over medium high brown the meat in 2 batches. Make sure to sear to the meat. Transfer the meat to a plate in between the batches.

On the same pot, add onions, garlic and balsamic vinegar and cook by stirring and scrapping from the bottom of the pan. Add tomato and beef with it juices back to pan. Sprinkle the flour and stir until flour is dissolved.

Add wine, beef broth, water, bay leaf, thyme, continue to stir to lose any brown bits from the bottom of the pan. Bring to boil and cover pot and lower the heat (very low to simmer) and continue cooking for approximately 1½ hours.

Add all the vegetables and continue cook for another 30 minutes. Add more salt or pepper if necessary.

Garnish with fresh parsley and serve hot with rice or over pasta.

I hope you enjoyed this simple recipe for beef stew. For more meat dish, you might want to check on these RECIPES.

Thank you for stopping by Color Your Recipes…have a colorful week!

Rainbow Carrot Slaw Salad

This is a simple recipe for a very colorful salad using mainly carrots. This salad has great textures, especially when topped with chopped nuts.

This is such a simple, fun and easy recipe for put together…the colors of the rainbow carrots are so “sunny”, and it will make any dinner table look very pretty and “happy”. The flavors of this carrot slaw burst with the tanginess of apple vinegar and the sweetness of the honey. There are many textures, from slightly chewy, crisp to crunch…as you can see and imagine…this rainbow carrot slaw is packed with a lot of pleasant qualities for the taste buds…I sure hope you get to try it…


  • Approximately 1 lb of carrots, peeled and grated
  • 2 tablespoons apple vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 ½ tablespoons honey
  • 2 to 3 tablespoons fresh chopped parsley
  • 3 to 4 tablespoons dried cranberries
  • Salt and pepper to taste
  • Roasted nuts of your preference (almond, walnut or pecan) or mixed nuts


Combine apple vinegar, olive oil, honey, salt and pepper in a small bowl. In a large bowl mix the carrots, parsley and cranberries, toss the dressing on it and mix well. Cover and refrigerate for 10 to 15 minutes. Taste for salt and pepper and add more if necessary.

Toss in the nuts just before serving.

If you enjoyed this simple carrot slaw recipe…you might want to check on another very simple recipes…Fennel Salad.

Did you know that bright orange color of carrots is from beta-carotene? Beta-carotene is then metabolized to vitamin A. Carrots are a great source of a variety of antioxidants, therefore eating carrots might benefit your cardiovascular system as well as anti-cancer benefits.

Thank you for stopping by Color Your Recipes…have a colorful week!

Pickled Cucumber and Carrot

This recipe for is for an Asian inspired pickled cucumber and carrot with a hint of ginger. This dish is very popular and can be served as a side dish, in sandwich and in salad.

I love this pickled cucumber and carrot…it is a nice addition to the table as a side dish and yes, taste delicious in a sandwich as well. There is a nice balance between the tart and sweetness, and the ginger just adds a nice kick to it.

The great thing about this simple way to pickled is that they stay almost forever in the refrigerator…not that it last that long, you know what I mean.

My mom makes this pickled cucumber and carrot very often…and always send a jar to when we go visit her…this time I decided to make my own, and the nice thing is that you can always adjust the ration between the sugar and vinegar, depending on your taste. I am giving you the basic recipe, please feel free to change as your palate desire.


  • 1 cup sugar
  • 1 cup vinegar
  • ½ tablespoon salt
  • 3 lbs cucumber
  • 1 lb carrot
  • Ginger to taste, I used 1 ½ chunk, cut into thin stripes


Peel carrot and wash the cucumbers and remove the seeds if necessary.
Cut the carrot and the cucumber into approximately 1 ½ to 2 inch lengths by approximately ¼ inch.

Place the carrot and the cucumber into a bowl and the salt and toss. Set aside for approximately ½ hour to 1 hour.

In the meantime, dissolve the sugar in the vinegar and stir well until all the sugar is dissolved. Add the ginger into the vinegar mix. Set aside. Or alternatively you can add the ginger when adding the vinegar by layering with the veggies.

Drain the water from the carrot and cucumber, by removing as much as you can.

In a jar, alternate by adding layers of veggies and then vinegar mix. Make sure that all the veggies are covered by the vinegar mix.

Place the jar in the refrigerator for at least one day before serving. And the longer the cucumber and carrot stay in the refrigerator the tastier they will get.

If you enjoy this simple Asian inspired recipe for pickled cucumber and carrot, you might want to check on Vietnamese Pickled Daikon and Carrot recipe.


Did you know that ginger has been used in China for over 2000 years? It is known to help digestion, and treat nausea, stomach upset and even diarrhea.

Thank you for stopping by Color Your Recipes…have a colorful week!