The Best Carrot Cake Recipe

Carrot cake is one of my absolute favourites.

I mean, when else can you eat cake and say it’s one of your 5 a day?

But I almost never have it because it always comes with a veeeeery generous serving of frosting.

And I don’t like frosting.

The best carrot cake recipe • Cake + Whisky

The best carrot cake recipe • Cake + Whisky

Obviously, I couldn’t allow that no-cake non-sense to continue.

I tried skipping the frosting altogether – but it simply doesn’t work.

Without it, traditonal carrot cake is quite dry and all in all a bit… meh.

The best carrot cake recipe • Cake + Whisky

Unless, that is, you add my secret ingredient to your carrot cake.

The secret to the best, moist-est carrot cake?

Cream cheese!

So obvious I wonder how I didn’t think of it before.

The best carrot cake recipe • Cake + Whisky

So if you’re not big on frosting, try this carrot cake recipe – it’ll whisk you off you feet!

The best (unfrosted) carrot cake recipe

Yield: 6-8

Ingredients

  • 3 big carrots (about 250g), peeled and grated
  • 100g cream cheese
  • 200g sugar
  • 3 eggs
  • 50g self-raising flour
  • 100g almond flour
  • 2.5cL sunflower oil

Instructions

  1. Pre-heat the oven to 170°C (340°F / gas mark 6).
  2. In a large bowl, mix together the cream cheese and sugar.
  3. Add in the eggs, then the flour, almond flour and oil and mix well.
  4. Add in the carrots and mix until well incorporated.
  5. Pour the batter in a lined loaf tin and bake in the centre of the oven for 30-35 min until golden and risen.
  6. Leave to cool in the tin for 10 min, then transfer to a cooling rack.
  7. Serve warm or at room temperature. Will keep in the cake tin for 2-3 days.
http://cakeandwhisky.com/2017/09/02/the-best-carrot-cake-recipe/

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1 Comment

  1. 06-09-2017 / 10:28 PM

    Love the idea of a frosting free carrot cake. I mean why can’t carrot cake be more like banana or zucchini bread? My kids would love this! Thanks for the idea. 🙂