Carrot cake - sheepea's healthy baking

How to Cook Recipes Carrot cake - sheepea's healthy baking using 9 ingredients and 5 steps

Carrot cake - sheepea's healthy baking - So when we returned home after the holidays, I started working on developing a better carrot cake recipe in my kitchen. After lots of testing, I finally have the perfect one: this Ultimate Healthy Carrot Cake! In a large bowl, mix oil and sugar using a whisk. Add the egg and mix until well combined - looks creamier. Thank you for another deliciously wonderful cake recipe.

These carrot dessert recipes will be the winners at your Easter table, from carrot-flavored cakes to cookies and more.

This cake will take awhile to bake because it is so moist and very thick.

You can have Carrot cake - sheepea's healthy baking using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients make Carrot cake - sheepea's healthy baking

1. Prepare 70 g grapeseed/rapeseed oil.
2. It's 40 g unrefined sugar (I use golden caster).
3. Prepare 1 egg (I use organic).
4. Prepare 160 g grated carrots (I use 2 large organic carrots. washed but not peeled).
5. Prepare 40 g raisins/sultanas (organic) or seeds/nuts.
6. It's 70 g plain flour.
7. You need 70 g wholemeal plain flour.
8. You need 1 1/2 tsp Baking powder.
9. You need 2 tsp combination of cinnamon, ground ginger and nutmeg.

Carrot cake - sheepea's healthy baking instructions

1. Pre-heat the oven to 180°C (fan). In a large bowl, mix oil and sugar using a whisk. Add the egg and mix until well combined - looks creamier..
2. Add the carrots and raisins (or seeds/nuts, if preferred), combine well..
3. Add the dry ingredients a third at a time, mixing lightly with a spatula. Try not to knead the mixture!.
4. Spoon the batter into the baking tin. Place in the oven to bake for 40 minutes. Turn the cake out onto a wire rack..
5. Hope you enjoy! I can't have this cake any more. The story is told here... https://scottish-japanese.cookpad-blog.jp/articles/25209.

Carrot cake - sheepea's healthy baking - Make Ahead Instructions: Carrot cake tastes best the next day after the flavors have settled and have gotten friendly with one another. Oil: You can also use melted coconut oil or canola oil. Yogurt: You can also use regular yogurt- plain or vanilla.; Heavy Cream: I strongly suggest using heavy cream in the cream cheese frosting recipe. When measuring your flour, don't scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. Easy to mix and fool proof, this could easily be your go-to carrot cake recipe. Thank you and good luck