Ingredients
Check off ingredients as you go
For 1 loaf pan 30cm (12 inches)
- 250g (2 cups) grated carrots
- 40g (⅓ cup) toasted pecans or walnuts
- 50g (⅓ cup) raisins (soaked 15 min in orange juice or hot tea, drained, optional)
- 210g (1¾ cups) all-purpose flour, sifted, or blend with 50g (⅓ cup) whole wheat or spelt flour
- 1 packet baking powder (8g / 2 tsp)
- ½ tsp baking soda (2-3g)
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- ½ tsp salt (3g)
- 180g (¾ cup + 2 tbsp) cane sugar
- 110g (½ cup) neutral oil
- 100g (½ cup) unsweetened applesauce or plain Greek yogurt
- 4 large eggs
Preparing the Carrot Cake
- Preheat oven to 170°C (340°F). Line the loaf pan with parchment paper.
- Mix together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk eggs with cane sugar. Add oil and applesauce (or yogurt) and mix well.
- Fold in the dry mixture. Add grated carrots, chopped nuts, and drained raisins (if using). Mix gently, without overworking.
- Pour into the pan, smooth the surface, and bake for 55 minutes at 170°C (340°F). Check doneness with a knife tip. Let cool on a wire rack.
Bonus Tip
To make a frosting for the carrot cake:
- 150g (⅔ cup) cream cheese like Philadelphia
- 60g (¼ cup) softened butter
- 100g (¾ cup) powdered sugar
- 1 tsp lemon juice or orange zest
Whisk everything together and spread over the cooled cake.