Why You’ll Love This Carrot Cake<\/h2>\n
This carrot cake recipe is my favorite for several reasons:<\/em><\/p>\n
1) This cake is incredibly delicious and moist.<\/h3>\n
The cake is nice and tender inside. The carrots are the star of the show, so you won’t find raisins, pineapple or applesauce here. Freshly toasted, chopped pecans are optional, but I love them. Sweet-and-tangy cream cheese frosting makes this cake utterly irresistible.<\/p>\n
2) This cake is sweet, but not too<\/em> sweet.<\/h3>\n
Some carrot cakes are overwhelmingly sweet with giant layers of frosting, and I can only stomach a bite or two. On the other hand, some “healthy” cakes are dry and disappointing, with a meager spread of frosting. This cake is just right—it’s sweet and tastes like a true treat.<\/p>\n
3) This carrot cake is simple and easy to make.<\/h3>\n
No stand mixer required! You’ll just whisk together the dry ingredients in one bowl, the wet in another, and stir to combine. It doesn’t get easier than that.<\/p>\n
4) This cake is made with wholesome ingredients, but no one will know it.<\/h3>\n
The recipe calls for whole wheat flour rather than all-purpose (although, you can use all-purpose if that’s what you have). Instead of refined vegetable oil, it calls for mild extra-virgin olive oil, which yields a wonderfully moist cake without any funny flavors. Lastly, it calls for maple syrup or honey instead of cups of granulated sugar.<\/p>\n
5) This recipe is versatile.<\/h3>\n
You can leave out the nuts if you don’t like them. You can make this cake dairy free or gluten free. You can turn it into cupcakes. See the recipe notes for all the details!<\/p>\n
Watch How to Make Carrot Cake<\/h3>\n\n
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Carrot Cake Tips<\/h2>\n
For the best carrot flavor, choose skinny to medium-sized carrots and peel them before grating.<\/strong> Large carrots don’t taste as nice, and sometimes the outer carrot skin can taste bitter.<\/p>\n
The easiest way to grate your carrots is a the food processor.<\/strong> Use the grating attachment, and your carrots will be grated in no time! Otherwise, you can grate the carrots by hand. Don’t buy carrot matchsticks from the store; they’re too thick and will yield crunchy cake.<\/p>\n
Don’t overmix.<\/strong> This cake is easy to make by stirring the ingredients together by hand. If you overmix the batter, you risk ending up with dense, tough cake. Make it as directed and you will be rewarded with gloriously tender cake!<\/p>\n
Don’t forget to grease your pans.<\/strong> Otherwise, your cake might stick! For extra insurance, use my favorite round baking pans<\/a> (affiliate link), which have a non-toxic, non-stick silicone lining.<\/p>\n
Let the cake cool completely before frosting.<\/strong> I know, it’s tempting to frost this cake when it’s warm, but don’t do it. If you do, your cake won’t be structurally sound, and the frosting might melt off.<\/p>\n
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Looking for more naturally sweetened treats<\/a>?<\/strong> Here are a few of my favorites:<\/p>\n
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Healthy Carrot Muffins<\/a><\/li>\n
Gluten-Free Apple Crisp<\/a><\/li>\n
Naturally Sweetened Pecan Pie<\/a><\/li>\n
Gingerbread Cake with Cream Cheese Frosting<\/a><\/li>\n
Favorite Banana Cake<\/a><\/li>\n<\/ul>\n
Please let me know how your cake turns out in the comments!<\/strong> I hope it becomes your new favorite carrot cake.<\/p>\n
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