Carrot cake is one of my favorites, I really like the texture of the carrot and nuts and that touch of cinnamon. It is moist but at the same time pretty fluffy, healthy, light and perfect for the tea time or Easter season!
I like to add a cream cheese frosting or cashew cream, which gives a delicious creamy touch that makes it irresistible. For the cake of this photo, I have used the cashew cream of this recipe Pumpkin cake & cream “cheese” frosting
This carrot cake recipe is one of my favorites, it is quick and simple, but if you are looking for a carrot cake as for a birthday or a formal event, here is the link to this Fancy carrot cake or if you prefer the other end, something super fast for breakfast you have one of my favorites Super simple breakfast carrot cake
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Easter carrot cake
Simple, healthy, with easy-to-find ingredients, and perfect for any occasion!
- 2 cups grated carrots 270g
- 2/3 cup coconut or muscovado sugar 130g
- 1/4 cup liquid oil 55ml
- 2 eggs or 3 egg replacement*
- 1/2 cup water 120ml
- 2 cups wholewheat flour 240g
- 1 cup chopped walnuts 150g
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
Preheat the oven to 200°C
Put the carrot in a large bowl along with the rest of the wet ingredients. Beat well. Add the rest of the ingredients and mix well until everything is well integrated.
Put the mixture in a mold of 9x20 cm and bake for 25-30 minutes or until it is golden brown on top and dry inside **
Let cool and decorate!
Keep in the refrigerator and take it out about 10 minutes before eating it.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
** Since it is a very wet mixture and the carrot has a lot of liquid it can be browned on top and still moist on the inside, so that it doesn't dry on top and stays raw inside, after 25 minutes of oven you must cover the cake with aluminum foil and bake until it is no longer wet inside.