Good day guys! I am finally sharing with you my ultimate Healthier Carrot Cake recipe! It is so moist and tender and super delicious I promise!
This recipe calls for brown sugar which I don’t always have. So I always make my own using regular white sugar (or unrefined cane sugar in my case here) and some molasses. Today it was grape molasses and I loved it! I will incorporate it more in my recipes. You can use any molasses you have. Just mix 1 cup white sugar with 1 tbsp molasses et voilà!
Look at how moist this carrot cake is! My family fell in love with it and I am planning on making it more often! I also added some walnuts and dried raisins for some crunch and different texture. The result is amazing! Tell me what do you like to add to your carrot cake?
Healthier Carrot Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon optional
- 4 large eggs
- 1 tsp vanilla
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 1 cup pineapple juice or carrot juice for intense carrot flavor
- 300 g carrots peeled and grated
- 2 tbsp walnuts
- 2 tbsp dried raisins
Preheat your oven to 180°C and grease a 25 cm cake pan with some oil. Sprinkle some flour and coat the pan to prevent sticking.
In a bowl, mix the flour, baking powder, baking soda, salt and cinnamon. Set aside.
With your hand or stand mixer, beat the eggs with brown sugar and vanilla on high speed for 2 mins until pale and fluffy.
Add the oil and pineapple juice, beat again until incorporated.
Start adding the flour mixture gradually and beat until a smooth batter forms.
Add the grated carrots, walnuts and dried raisins. Fold them in with a spoon.
Pour the batter into the prepared pan and bake in preheated oven for 50-55 mins or until a toothpick inserted in the middle of the cake comes out clean.
Let cool before serving. Enjoy!