Carrot Cake Recipe – Super Moist and Sugar Free


IMG_1754I’ve always love a good slab of carrot cake for dessert or afternoon tea but somehow it’s not easy to find the perfect taste. I like it moist, slightly dense, not so sweet, nuttier and extra carrot bits. Of course the best way is to bake it at home. Guess what, it’s pretty labour intensive compared to other cakes. There are not a lot of pre-mixed options and the grating of the carrots can be quite tedious. Here’s the whole list of ingredients (replaced sugar with honey!):

3 cups of grated fresh red carrots
2 cups all-purpose flour
1 teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
4 eggs at room temperature
1 cup honey
½ cup vegetable oil
2 teaspoon vanilla
1 cup applesauce
1 cup crushed walnuts
A handful of raisins (optional)


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What makes the cake different – see that giant tub of applesauce and the honey – super healthy!

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Put the dry ingredients, flour, baking soda, baking powder, salt and cinnamon, in a large bowl first, mix well with a spatula.

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In the mixer whisk the eggs until foamy and slowly drip the honey in. Remember the vanilla essence and apple sauce!

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Add in the dry ingredients to the wet mixture

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Typical baking rule, pour in slowly by batches before mixing again

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Use a spatula to fold in the grated carrots

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The extra bits – I added a lot of walnuts and two boxes of raisins – my favorite snacks!

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Continue folding…

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I poured the mixture into two separate trays, one for cupcake sizes and the other for a layered version (first picture) with frosting in between. I cheated for the frosting, I bought it off the shelves!

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Put into oven for about half an hour at 175 degrees and viola! Here’s the ultra healthy carrot treat. Try it and enjoy! Takes about one and half hour for the whole process.



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