Healthier Carrot Cake

Course Snack
Prep Time 20 minutes
Cook Time 50 minutes
Servings 22 pieces


  • 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


  1. 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.

  2. In a bowl, mix the flour, baking powder, baking soda, salt and cinnamon. Set aside.

  3. With your hand or stand mixer, beat the eggs with brown sugar and vanilla on high speed for 2 mins until pale and fluffy.

  4. Add the oil and pineapple juice, beat again until incorporated.

  5. Start adding the flour mixture gradually and beat until a smooth batter forms.

  6. Add the grated carrots, walnuts and dried raisins. Fold them in with a spoon.

  7. 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.

  8. Let cool before serving. Enjoy!