I got a request from a family member to make a dessert for our afternoon tea time on Easter Sunday this year. Carrot cake is the best choice for easter, don't you think so!
My carrot cake recipe came out perfect, fluffy and fulled from nutritions due to I substituted canola oil to milk, yogurt, and butter instead which keep as same as flavor with canola oil. Furthermore, I substituted sugar to raw cane sugar and a little bit of monk fruit which I reduce amount from 1 and a half cup of sugar to 1 cup of sugar and I will give the same sweet flavor as using 1 and a half cup of granulated sugar. Carrot cake has cinnamon spice flavor in it which blend in with grated carrot and chopped walnut give crunchy flavor.
My carrot cake version contained milk, butter, cheese and gluten-free!
Healthy options choices: I replaced canola oil to melted better, milk, and yogurt instead which these milk and yogurt ingredients give my children more nutrients and proteins.
Menu Ingredients Serving for 4
I used 2 of 5 inches baking pans
All ingredients we will need for this fluffy carrot cake!
Carrot Cake Main Ingredients
1 cup of Chopped Walnut
1 and 1/2 cups of Grated Fresh Carrot
2 cups of All Purpose Flour (*Healthy choice: substitute this ingredient with gluten-free cake flour)
1 teaspoon of Baking Soda
1 tablespoon of Baking Powder
1/2 teaspoon of Salt
1 and 1/2 teaspoons of Grounded Cinnamon
4 large Eggs
1 and 1/2 cups of Granulated Sugar (*Healthy choice: substitute this ingredient with Raw Cane Sugar, Stevia, or Monk Fruit)
1 cup of Canola Oil (*Healthy choice: substitute this ingredient with 1 cup of whole milk or skimmed milk whichever you prefer, plus 1/4 cup of Greek Yogurt, 4 tablespoons of Melted Butter)
2 teaspoons of Pure Vanilla Extract
Carrot Cake Preparation
Preheat over for 375 Fahrenheit
In a medium mixing bowl, combines dry ingredients all together; flour, baking soda, baking powder, salt, and cinnamon. Mixed well until everything all combined then set a side.
In a large mixing bowl, starts with eggs and uses hand mixer beat the egg for at least 2 minutes until the egg looks whip
Added sugar little at a time with low speed. Then turn the speed up and mix for 3 - 4 minutes.
Added milk, yogurt, and melted butter, and mixed well.
Added mixed dry ingredient as some amount at a time until it all combined.
Added vanilla extract and grated carrot into the bowl, then mixed well until all combined.
Added chopped walnut and use a spatula mixing by hand until all combined
Put into 2 of 5 inches baking pan at the same amount
Baked for 25 - 30 minutes
Cream Cheese Frosting Ingredients
1 (8 oz.) of Cream Cheese (at room temperature)
1 and 1/2 cups of Sugar Powder (*Healthy Choice: substitute this ingredients with cane/coconut powder sugar, stevia, or monk fruit instead)
Cream Cheese Frosting Preparation
In a small mixing bowl, using a hand mixer beat the cream cheese for 1 - 2 minutes or until it looks creamy.
Added sugar powder for half of the whole sugar and mixed well, then added the left of sugar and mixed well.
Set a side and wait until the cake cool down before apply frosting on the carrot cake.
Decorates A Carrot Cake with Frosting
Make sure the cake all event.
Start with the first piece with cover with frosting from the center-out.
Then stack another carrot cake over and cover with frosting all over the top.
Then cover with frosting on the side of the cake.
Decorate on the side with chopped walnut or sprinkle over the top of the cake to make the cake look even more delicious.
I hope this dessert menu will inspiring you get busy inside your kitchen and enjoy this fluffy carrot cake. A healthy living with home cooking by Pitsuda's Kitchen!
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