Carrot Cake
Yields: 8 - 12 slices
This carrot cake is moist yet fluffy with a smooth cream cheese frosting that melts in your mouth! The recipe can be vegan and is so easy to make!
Ingredients
For the Batter
- 2 large or 3 medium carrots (250 g)
- 1/3 cup (48 g) whole almonds, or hazelnuts
- 2 large eggs, or 1/2 cup (122 g) applesauce for vegan
- 3/4 cup (150 g) granulated sugar, or raw cane sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon (4 g) vanilla sugar, store-bought or
homemade , you can omit - 2 teaspoons (9 g) baking powder
- 1 cup (125 g) all-purpose flour
- 6 tablespoons (84 g) vegetable oil, such as canola oil
For the Frosting
- 4 ounces (113 g) cream cheese, vegan if desired
- 1/3 cup (40 g) powdererd sugar
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F (177°C). Grease and flour an 8-inch springform pan.
- Peel the carrots, then trim off the top of each carrot. (See notes below for different methods for making this cake!) Cut the carrots into rough pieces. In a blender or food processor, blend the carrots and almonds until finely chopped. Transfer the mixture into a large mixing bowl.
- Add the eggs, sugar, cinnamon, vanilla sugar, and baking powder. Using a hand mixer fitted with beaters, mix on medium speed until smooth and fluffy, about 30 seconds.
- Add the vegetable oil and flour and mix on low speed just until combined.
- Bake for about 40 minutes, or until a cake tester inserted comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then invert the cake onto a plate and let cool completely (if you want, you can cover the cake with the cake pan while it cools).
- To make the frosting, stir together the cream cheese and powdered sugar in a small bowl with a fork or small whisk. Spread evenly on top of the cooled cake.
- Once frosted, you could serve the cake right away, or let sit in the refrigerator for a while before serving. The cake must be stored in the refrigerator.
Notes
Storage & Freezing Instructions: This cake keeps covered in the refrigerator for about 3 days. It can also be frozen (in larger parts or individual slices) for up to 3 months.
Different Methods: You can make the whole recipe in a blender or food processor, just make sure it's large enough for this recipe. Instead of transferring the carrot almond mixture to a large mixing bowl, continue the recipe either in your blender or food processor. Then blend in step 3 for about 30 seconds until smooth and fluffy, and pulse a few times in step 4 just until combined. If you don’t have a blender or food processor, or hand mixer either, you can also prepare the whole recipe by hand. Then shred the carrots by hand and chop the almonds by hand as well, or use pre-chopped almonds. 200 grams of shredded carrots go into the batter. Instead of a hand mixer, use a whisk in step 3 and either a whisk, spatula, or wooden spoon in step 4.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!