DirectionsStep1Preheat the Oven to 350 degrees F. Butter and flour 2 round 9-inch cake pans.Step2In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.Step3In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.Step4Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.Step5Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.Step6Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).Step7Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.Step8Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm…Step9In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a clou…Step10Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it’s one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more min…Step11Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.Step12Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.Step13I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pat…Step14Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit …IngredientsIngredients3 cupsCarrots (peeled and grated)2 cupsAll-Purpose Flour1 teaspoonBaking Soda1 ½ teaspoonsBaking Powder½ teaspoonSalt1 ½ teaspoonsCinnamon4 Eggs1 cupHoney½ cupCanola Oil (or extra light olive oil for an even healthier cake!)2 teaspoonsVanilla Extract1 cupApplesauce1 cupWalnuts (crushed, toasted on a skillet, optional - I omitted since not everyone in my family eats nuts)2 cupsPowdered Sugar16 ouncesCream Cheese2 sticksUnsalted Butter1 tablespoonPure Vanilla Extract½ cupWalnuts (coarsley chopped and toasted on a skillet)¼ cupTop (to drizzle)See moreFrom natashaskitchen.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Healthy Carrot Cake
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WebCombine the dry ingredients in one mixing bowl and the wet ingredients (including the carrots!) in another. Add the wet ingredients to the dry ingredients and stir until just combined. Then, bake. Pour the batter into …
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WebApr 7, 2023 · Preheat oven to 350F. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and …
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WebMar 3, 2024 · Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper and spray with cooking spray. Shred carrots (I use shredding attachment in my food processor). Melt butter and set aside. …
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WebMar 3, 2019 · 3 cups (315g) freshly grated carrots (peeled first!) Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour. To prepare the cake, …
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