Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups finely grated carrots (about 15 medium carrots); 1/2 cup raisins; 1/2 cup unsweetened shredded coconut; 1 cup walnuts, chopped; 2 cups sprouted spelt flour, or 1 1/2 cups barley flour and 1/2 cup oat flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 2 teaspoons ground cinnamon; 3/4 cup light agave nectar; 3 large eggs; 1/2 cup canola oil; 1 cup nonfat plain yogurt; 2 teaspoons vanilla extract; Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

Servings: persons

3 cups finely grated carrots (about 15 medium carrots)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
1 cup walnuts, chopped
2 cups sprouted spelt flour, or 1 1/2 cups barley flour and 1/2 cup oat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup light agave nectar
3 large eggs
1/2 cup canola oil
1 cup nonfat plain yogurt
2 teaspoons vanilla extract
Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

1
Preheat the oven to 350F.
2
Lightly oil two 9-inch cake pans with canola oil spray.
3
Mix together the carrots, raisins, coconut, and walnuts in a large bowl.
4
In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon.
5
In a food processor, blend the agave nectar, eggs, canola oil, yogurt, and vanilla extract for about 1 minute.
6
Add the egg mixture to the flour mixture and stir to blend.
7
Add the carrot mixture and stir until combined.
8
Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the centers of the layers comes out clean.
9
Let cool in the pan, then invert onto a platter.
10
Frost the cake with your choice of frosting.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups finely grated carrots (about 15 medium carrots), 1/2 cup raisins, 1/2 cup unsweetened shredded coconut, 1 cup walnuts, chopped, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

How did you like this recipe?

Frequently Asked Questions