Carrot cake is a beloved dessert around the world, celebrated for its moist texture, subtle sweetness, and nutrient-packed ingredients. What makes this recipe extra special is the delightful combination of grated carrots, crunchy nuts, dried fruits, and a hint of citrus, all tied together with the warm aroma of cinnamon and nutmeg. The cake is naturally sweetened by the carrots and optional sweeteners like erythritol or stevia, making it perfect for those who prefer a lower-sugar option.

In addition, we’re topping it off with a rich and creamy cream cheese frosting that balances the flavor of the cake beautifully. The creamy texture of the frosting paired with the dense cake makes every bite a delicious experience. This cake is not only a wonderful treat for family gatherings and celebrations but also a nutrient-dense dessert thanks to the fiber from carrots, oats, and nuts.

Full Recipe:

Ingredients (Serves 8-10)

For the Cake:

• Carrots: 4 medium (200 g), grated
• Orange Zest: From 1 orange
• Eggs: 3 large
• Sweetener: Optional, to taste (such as erythritol, stevia, or sugar)
• Vegetable Oil: 80 ml (1/2 cup)
• Walnuts: 1 cup, chopped (reserve some for decoration)
• Almonds: 1/2 cup, chopped
• Dried Apricots: A small handful, rinsed and dried
• Plums: A small handful, rinsed and dried
• Oatmeal: 1 cup
• Baking Powder: 10 grams (2 teaspoons)
• Salt: A pinch
• Cinnamon: To taste
• Nutmeg: Optional, to taste
• Vanilla Extract: 1 teaspoon

For the Cream Cheese Frosting:

• Cream Cheese: 200-250 grams (1 cup)
• Erythritol Powder (or powdered sugar): Optional, to taste

Step-by-Step Instructions

Step 1: Preparing the Cake Batter

1. Preheat the oven to 180°C (350°F) and grease a round cake pan with a bit of vegetable oil or line it with parchment paper.
2. Grate the Carrots: Wash, peel, and grate the carrots using a fine grater. Set them aside in a bowl.
3. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and creamy. If you are using a sweetener like erythritol, stevia, or sugar, add it to this mixture and whisk until combined.
4. Add Carrots and Orange Zest: Stir in the grated carrots and orange zest, ensuring they are well combined with the wet mixture.

Step 2: Incorporating the Dry Ingredients

5. Mix the Dry Ingredients: In a separate bowl, combine the oatmeal, baking powder, a pinch of salt, cinnamon, and nutmeg. Whisk together until well mixed.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until a thick batter forms.
7. Add Nuts and Dried Fruits: Stir in the chopped walnuts, almonds, dried apricots, and plums, ensuring they are evenly distributed throughout the batter.

Step 3: Baking the Cake

8. Pour into the Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
9. Bake: Place the cake in the preheated oven and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool the Cake: Once the cake is fully baked, remove it from the oven and allow it to cool completely in the pan before transferring it to a wire rack.

Step 4: Making the Cream Cheese Frosting

11. Prepare the Frosting: In a mixing bowl, whisk the cream cheese with a powdered sweetener (like erythritol or powdered sugar) to taste. Continue whisking until the frosting becomes smooth and creamy.
12. Frost the Cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top. If desired, sprinkle with extra chopped walnuts for decoration.

Cooking Tips

• Grating the Carrots: For a smoother texture in your cake, use a fine grater for the carrots. The finer the carrot pieces, the more evenly they will blend into the batter.
• Sweeteners: If you prefer a sugar-free option, use erythritol or stevia. Adjust the amount based on your sweetness preference, but remember that natural sweeteners tend to be less sweet than sugar.
• Dried Fruits: You can substitute the apricots and plums with other dried fruits like raisins, figs, or dates based on your preference.
• Oatmeal Substitute: If you don’t have oatmeal, you can use whole wheat flour or almond flour for a slightly different texture and flavor.

Storage Tips

• Refrigeration: Since the frosting contains cream cheese, it’s best to store the cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days.
• Freezing: You can freeze the unfrosted cake for up to 3 months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it in the fridge overnight and frost before serving.

Nutritional Facts (Per Serving)

• Calories: 290 kcal
• Carbohydrates: 25g
• Protein: 7g
• Fat: 19g
• Fiber: 3g
• Sugar: 10g (depending on sweetener choice)
• Sodium: 180mg

Nutritional values may vary slightly depending on the specific ingredients used.

 

FAQs

Q: Can I make this cake gluten-free?
A: Yes, simply replace the oatmeal with gluten-free oats or use a combination of almond flour and gluten-free flour.

Q: Can I use another type of frosting?
A: If you prefer a lighter frosting, you can use whipped cream or a yogurt-based frosting. Alternatively, you can leave the cake unfrosted and enjoy it as a carrot bread.

Q: How can I make this cake vegan?
A: To make this cake vegan, replace the eggs with flax eggs (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water for each egg) and use a dairy-free cream cheese for the frosting.

Q: How can I make the cake even more moist?
A: Adding a bit of applesauce or crushed pineapple to the batter can make the cake extra moist. You can substitute some of the oil with these ingredients.

Q: Can I omit the nuts?
A: Yes, if you have a nut allergy or prefer not to use nuts, you can omit them. The cake will still be delicious without the added crunch from the walnuts and almonds.