Author: Emily Casto, MomBrainMondays
Prep Time
30 minutes
Cook Time
40 minutes
Serves
9
Instructional Video:
This soft, moist cake topped with a rich cream cheese icing is sure to please, with minimal effort to make it. Everyone I’ve made it for loves it- it really is so simple to perfect and you can do it all in one bowl with mostly ingredients you already have.
My Secret Ingredients –crushed pineapple (a tip from my friend, Rosemarie) is going to be a huge player in the moistness of this cake. Then the applesauce, banana, greek yogurt and milk are going to take it to the next level. The number 1 compliment I get on this cake is the texture and then the flavour. It is truly worth the extra ingredients and in my opinion, these are the key to making a delicious carrot cake.
Ingredients- For The Cake:
- 1 cup (200g) brown sugar
- 1 cup (200g) granulated sugar
- 2 cups (240 g) all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 pinch sea salt
- 1 tsp nutmeg
- 1/2 tsp clove
- 1 tsp ginger
- 1 tsp cinnamon
- 3 eggs
- 2 tsp vanilla extract
- 1/2 cup (105 g) coconut oil
- 4-5 grated & peeled large carrots
- 2 tbsp crushed pineapple with the syrup
- 3/4 cup (118 g) unsweetened apple sauce
- 1 cup (227 g) plain full fat greek yogurt
- 1/2 of a ripe mashed banana
- Splash of milk
- 1 cup (100 g) coarsely chopped pecans (optional).
How To Make The Best Carrot Cake
1
Preheat the oven to 350 degrees F (175 degrees C). Grease your 9-inch round baking pan. Tip: use a paper towel with a square of butter to grease and cut a circle of parchment paper to fit into the bottom of your pan to make it easier to take out when it’s cooled.
2
Wash, peel and grate your carrots. To make it even easier for you, use a drum grater a mandolin to grate them. This is what is going to speed up the prep process for you.
3
After that, add all of your dry ingredients to one big bowl (flour, brown sugar, sugar, baking powder, baking soda, salt, spices). Mix well, using a wooden spoon to take out clumps.
4
Now time for the wet ingredients. Crack your eggs into the same bowl, followed by vanilla extract and coconut oil. The coconut oil should not be melted but I would make sure that there are no big lumps before pouring it in.
5
Fold in the grated carrots and mix the batter until smooth. Next, add in your chopped pecans or any chopped nut or dried fruit you prefer.
6
Stir in your secret ingredients : crushed pineapple *with the syrup*, 1/2 banana (best if overripe), greek yogurt and a splash of milk.
5
Bake on the centre-rack for 40 minutes, checking at the 30 minute mark. A toothpick should come out clean in the centre of the cake.
Cool your cake completely before adding icing & toppings. For faster cooling, place in the freezer.
To Make The Easy but Delicious Cream Cheese Frosting:
Ingredients- For The Frosting:
- 1/2 cup (1 stick) softened unsalted butter
- 8 oz (226 g) softened full fat cream cheese
- 2 cups (400 g) confectioner’s sugar/ icing sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
1
In a large bowl, combine cream cheese and butter. I found the easiest way to do this is to use a stick blender. The cream cheese and the butter both must be softened beforehand. If you’re making this last minute or you forgot to soften them (we all have been there)- microwave for 12-20 seconds.
2
Pour in icing sugar– don’t mind the clumps, it does not have to be pre-sifted. Blend again and you will notice any clumps come out.
3
Add vanilla extract and salt– blend until smooth.
4
Once cake is cooled, use a spatula to spread the frosting on. Top with your choice of toppings. I used Hand Fuel maple and seat salt pecans & grated carrots in the centre.
Store in the fridge for up to 1 week.
Nutrition Facts (per slice)
| 600 | Calories |
| 27.3 g | Fat |
| 69.8 g | Carbs |
| 12.9 g | Protein |
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