Carrot Cake

by

Kamran Siddiqi

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

12

Total Time

25hrs 4mins

Calories

317

This carrot cake tastes best after it is frosted, covered, and chilled in the refrigerator overnight or for 24 hours. It even tastes great cold. Oh yes, cold carrot cake is a religious experience- the juxtaposi...

mpu-icon
    Ingredients

  • Whole wheat flour icon
    Whole wheat flour130 g
  • Baking powder icon
    Baking powder1 teaspoon
  • Baking soda icon
    Baking soda1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon1 teaspoon
  • Orange icon
    Orange1zest of
  • Sea salt icon
    Sea salt1 pinch
  • Carrot icon
    Carrot200 gcoarsely grated
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut55 g
  • Pecan pieces icon
    Pecan pieces30 gchopped
  • Walnuts icon
    Walnuts1 gchopped
  • Dried cranberries icon
    Dried cranberries2 tablespoonschopped
  • Sunflower oil icon
    Sunflower oil60 ml
  • Cane sugar icon
    Cane sugar205 g
  • Whole milk yogurt icon
    Whole milk yogurt60 g
  • Egg icon
    Egg2
  • Powdered sugar icon
    Powdered sugar120 g
  • Butter icon
    Butter2 ½ tablespoons
  • Cream cheese icon
    Cream cheese225 g
    Method

  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean loaf pans with parchment paper
  • 3. Add whole wheat flour, baking powder, baking soda, ground cinnamon, orange and sea salt to a clean medium bowl
  • 4. Whisk together
  • 5. Add carrot
  • 6. Mix in unsweetened shredded coconut, pecan pieces, walnuts and dried cranberries to the vegetables
  • 7. Add sunflower oil to a clean large mixing bowl
  • 8. Mix in cane sugar
  • 9. Whisk in whole milk yogurt to the batter
  • 10. Stir until smooth
  • 11. Add egg to the batter one by one and continue mixing
  • 12. Transfer dry ingredients to batter
  • 13. Stir until well combined
  • 14. Fold vegetables into batter gently until completely mixed
  • 15. Transfer batter to 2 loaf pans
  • 16. Bake until skewer tests clean - 35 min, 175°C
  • 17. Let cool
  • 18. Add powdered sugar, butter and cream cheese to a clean medium bowl
  • 19. Beat until smooth
  • 20. Frost generously until covered
  • 21. Wrap with plastic wrap
  • 22. Refrigerate in fridge - approx 24 hr

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2024 Fresco