Yummy Carrot Cake is a classic dessert that is moist, sweet, and full of flavor. This cake is made with fresh carrots, which add a natural sweetness and help keep the cake moist. It is typically spiced with cinnamon, nutmeg, and ginger, which gives it a warm and cozy flavor.
How To Make:
The cake batter is made by mixing together flour, sugar, baking powder, baking soda, and salt, and then add eggs, oil, and grated carrots. Once the batter is mixed, it is poured into a greased cake pan and baked in the oven until golden brown.
Once the cake is baked, it is typically topped with a rich and creamy cream cheese frosting. The frosting is made by mixing together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Yummy Carrot Cake can be served as a dessert for any occasion, such as birthdays, weddings, or holidays. It is a versatile cake that can be decorated with various toppings and frosting designs, making it perfect for any celebration.
Overall, Yummy Carrot Cake is a delicious and comforting dessert that is sure to please anyone with a sweet tooth.
Here are some tips and variations to consider when making Yummy Carrot Cake:
Use fresh carrots: Grate fresh carrots for the best flavor and texture. Avoid using pre-shredded carrots, as they can be dry and have a shorter shelf life.
Add texture: Add some texture and crunch to your carrot cake by including chopped nuts like pecans or walnuts, or shredded coconut.
Use high-quality spices: Make sure your cinnamon, nutmeg, and ginger are fresh and of good quality. Using stale or low-quality spices can affect the flavor of your cake.
Experiment with frosting: Cream cheese frosting is a classic choice for carrot cake, but you can also try other frosting options like vanilla buttercream, whipped cream, or even a maple glaze.
Add fruit: Mix in some raisins, dried cranberries, or chopped pineapple to add extra sweetness and moisture to your cake.
Make it healthier: If you're looking for a healthier option, try substituting some of the flour with whole wheat flour, using coconut sugar instead of white sugar, and replacing some of the oil with applesauce.
Decorate creatively: Use edible flowers, chopped nuts, or even a carrot made out of frosting to decorate your carrot cake for a beautiful presentation.
Make it mini: Consider making individual-sized carrot cakes by using a muffin tin or baking in small ramekins. This is a great option for parties or for portion control.
Enjoy your delicious Yummy Carrot Cake!
Ingredients:
- -2 cups finely grated carrots (3 medium)
- -1 ¼ cups erythritol or granulated sugar substitute
- (6 oz) erythritol works best because it dissolves better in liquids than other sugars.
- -1 cup almond flour (4 oz)
- -3 medium eggs
- -1 tsp baking soda
- -3 Tbsp coconut flour (2 oz)
- -½ cup butter or ghee, melted and cooled down a bit
- -1 tsp vanilla extract
- -½ cup chopped walnuts, optional
Instructions:
Place the baking soda and two eggs in a mixing bowl and beat until they are very well combined. Add the almond flour and ¾ of erythritol and mix again until a soft dough is formed. Add the remaining erythritol and mix until it disappears.
For this carrot cake recipe, I used coconut flour for the top crust, but you can use almond flour or any kind of flour you want. If you want to use ground almonds, I highly recommend using blanched almonds that have been soaked in water for 8 to 10 hours. The soaking time will make the Almonds softer and easier to grind as well as remove the bitterness that might otherwise be present in ground almonds.
In a different bowl, combine the grated carrots (I used 3 medium carrots), butter or ghee, vanilla extract, and nuts (optional) together with a spatula.
Preheat the oven to 350 F.
Take two-thirds of the batter (it should be sticky) and place it in a muffin tin lined with muffin papers. Press the batter out with your fingers or a spoon until it forms even layers for each of the 12 muffin papers.
Place chopped walnuts between two-thirds of the carrot layers on top of the batter. Place another layer of batter on top and then add more chopped walnuts at random locations. Sprinkle coconut flour on top and push it down with your fingers so that all patty layers are covered by coconut flour.