Carrot Cake | Healthy Carrot Almond Cake

Carrot Cake | Carrot Almond Cake | Healthy Carrot Cake recipe with detailed notes, tips, stepwise pics and video. Healthy, rich in nutrients, kids friendly this most simple, easy and moist Carrot cake recipe. 

Our Carrot Cake Story

I have a story to share with you all about why I made this Carrot Cake. My first post about our little daughter Shamita :-). Shami will turn 2 this July, and she loves to watch Cocomelon Rhymes. Especially the Happy birthday song. When it plays in the cocomelon series, she would wait until all the characters shout – ‘Surpise’ and she would repeat after them with joy. 🙂 I was as curious as her, and Vin and I decided we will surprise her one day. So I baked this cake and checked If she can relate it. Vin and I blew balloons, and GS decorated this carrot cake and we all shouted ‘ Surprise ‘. Shami was super excited, all ready to blow the candles and enjoyed the day. Vin and GS loved the cake, and hence this Carrot cake comes here for my lovely readers. This is my 3 rd attempt to get the perfect Carrot cake. Finally, this recipe is just made me happy! 🙂

Carrots 

Carrots are a good source of beta carotene, fiber, vitamin, potassium, and antioxidants. They’re weight-loss-friendly food. Carrot helps to lower cholesterol levels and improved eye health. Highly nutritious, carrots are perfect to pack for Vin’s snacks. I include them in our diet as much as possible. This carrot sandwich is healthy, tangy and delicious to start your day. A perfect lunch to pack for your kids or a great evening snacks after they return from school. Try the Hotel style Carrot Tiffin Sambar , Carrot Sandwich , Carrot Biriyani if you are fond of carrots. 

Check out our other Eggless Cake Recipes and Cookie Recipes.

Things to note

Sift the flour with Baking Powder Baking Soda

Do not add more than the mentioned baking powder, Baking soda for this recipe. Sifting the flour with baking powder gives a lighter flour and a beautiful texture to the cakes. It is also easier to incorporate the flour with wet ingredients when sifted. If you add more than mentioned baking powder, your cake taste bitter and fail to rise. Too little baking powder will make your cakes tough.  Do not let the cake batter sit for a long time after adding baking powder. Bake the cake immediately.

Eggless version 

For the eggless version of this same cake you can use 1/4 cup for each egg used, hence 3/4 cup beaten yogurt or curd. I have tested with this measurement and works great. You can use applesauce instead of eggs.

Other options

You can use 1 canned Pineapple juice or crushed pineapple along with wet ingredients. Any tropical fruits like Mango, Pineapple, Orange would taste great.  You can use 1/2 cup oats and 1/2 cup almond flour. 

I have used 1/2 cup melted butter, because this cake dries faster. To lock the moisture you can either use pineapple juice or 1/2 cup melted butter. 

Almond Flour

If you do do not have almond flour, you can make your own at home.

Blanch Almonds.

Bring a pan filled with water(say 2 cups of water) over medium heat to a rolling boil.  When water comes to a rolling boil, add 1/2 cup of almonds and let it boil for 1 minute. Switch off the heat, drain the water, rinse the almonds.  Peel the skin off the almonds and pat dry.
Now, grind the almonds in a dry mixer to a fine powder. Homemade Almond flour is ready.

Brown Sugar

I would suggest you to use brown sugar for this recipe. It gives an amazing texture and color.

Butter Vs Oil

I have tested this recipe with butter and oil, they both are great. When you add butter instead of oil, it gives even more softer and fluffy cakes. Alternatively, you can use any neutral oil as well. So feel free to use oil in the place of butter.

Eggs

Always remember to bring the eggs, butter to room temperature. When you beat eggs after it comes to room temperature, it yields more volume.  Whisk or beat the eggs in medium speed until foamy. Beat the eggs until the sugar dissolves and becomes creamy. 

Tap the pan

One final step, also the key step is do not forget to tap the pan on a level surfaced 2-3 times. It remove any  air bubbles that has been trapper to escape from the pan.

Flour the pan

Grease the pan well and flour the pan helps the cake to come out clean.

Some tips to BAKE the perfect CAKE !

• Right temperature. Preheat the oven before you start preparing to bake.
• Eggs in room temperature.
• Sift the flour with right amount of baking powder.
• Not whisking or beating the eggs and sugar.
• Do not overmix the batter too much.
• Grease and flour the pan 
• Use a parchment paper / sheet on the pan
• Do not forget to tap the pan before baking 
• Do not open the oven in the middle of baking time. 
• Always the cool the cake and do not rush.
• Invert the pan only when the cake is cool, and the sides or the edges of cakes shrinks

Watch video

Lets check out the recipe

Prep

Firstly pre-heat the oven at 375 degrees Fahrenheit. Bring 3 large eggs to room temperature.
Peel the skins of the carrot and shred them. You might need 3-4 large-sized carrot to yield 2 cups of shredded carrots.

Steps

Secondly, Melt 1/2 cup of unsalted butter, keep aside.  Alternatively, you can use any neutral oil as well. Now, bring a wide mixing bowl. Add 1/2 cup of melted butter, 1/2 + 2 tbsp of brown sugar. You can use granulated sugar too, but brown sugar gives a beautiful texture to the cake.

Mix the butter and sugar well, until sugar dissolves. If you are using a hand mixer, beat in medium speed for 2-3 minutes. Add 3 large eggs in room temperature to the butter/sugar mixture.

Beat the eggs well, until it turns foamy.  If you are using a hand mixer, beat in medium speed for 3-4 minutes. To this, add the shredded carrots and give a quick mix.

Now, we can combine the dry ingredients with the wet ingredients.
Bring a sifter over to this mixing bowl.  Add 1 1/2 cups of whole wheat flour.

Add 1 1/2 tsp baking powder and 1 1/2 tsp baking soda. To flavor the cake, we are going to add 1 tbsp ground cinnamon, 1 tsp cardamom powder.

Add the other spices – 1 tsp dry ginger and grate a pinch of nutmeg.

Add 1/4 tsp salt and sieve the flour.

Furthermore, add the almond flour to this.  If you are adding raisins, add 1 tbsp of raisins. Mix gently the dry ingredients to the wet ingredients.

Furthermore Add 1/4 – 1/2 cup of milk, if the batter is too dry.  Mix well to combine. Keep aside.

Lastly, Bring a cake pan or loaf tin. I have used a 9 X 5-inch loaf pan.  Grease the cake tin or loaf pan with butter/oil or cooking spray.  Sprinkle flour to the pan and make sure the pan is covered with flour.

Now add or pour the batter to the cake pan. Level it well.Top the cake batter with toppings of your choice with nuts like Pecans, Almonds, Cashews, or walnuts. Tap the pan twice gently on the working surface.

Lastly, Bake the cake for 1 hour at 375 degrees Fahrenheit.  1 hour later, remove the cake from the oven. Insert a toothpick to the center of the cake and check if it is done. A toothpick should come out clean.
Cool the cake completely on a wiring rack.  Finally, Once the cake cools down completely, remove from the cake pan and slice the cake. Enjoy the Carrot cake or Healthy Carrot Almonds cake.

Print Recipe

Carrot Almond Cake | Carrot Cake | Healthy Carrot Cake | Whole wheat carrot cake

Carrot Almond Cake recipe with detailed noted and video. Healthy, rich in nutrients, kids friendly this most simple, easy and moist Carrot cake recipe.   Recipe with stepwise pictures, notes and recipe video.

Prep Time15 mins

Cook Time15 mins

Baking time1 hr

Course: Breakfast, Dessert, Snack

Cuisine: American, english

Keyword: almond cake, almonds, banana pancakes, best ever carrot cake, breakfast recipes, carrot almond cake, carrot almond cake recipe video, carrot bread, carrot cake, carrot cake recipe, carrot cake recipe video, carrot loaf cake, carrot pineapple cake, carrots, easy bake recipes, easy breakfast ideas, easy carrot cake, easy dessert ideas, eggless bake recipes, healthy breakfast recipes, healthy cake, healthy carrot cake recipe, how to make carrot almond cake, how to make carrot bread, how to make carrot cake, whole wheat cake

Servings: 10 slices

Author: Jayasudha Sivakumar

Ingredients

DRY INGREDIENTS

• 11/2 cup Whole wheat flour
• 1 cup Almond flour or grind 1/2 cup blanched almonds
• 11/2 tsp Baking powder
• 11/2 tsp Baking soda
• 1 tbsp Ground cinnamon
• 1 tsp Cardamom powder
• 1 tsp Dry ginger powder
• a pinch of Nutmeg
• 1/4 tsp Salt

WET INGREDIENTS

• 1/2 cup unsalted Melted butter or neutral oil
• 1/2 cup + 2 tbsp brown sugar or white granulated sugar
• 3 Large brown eggs room temperature
• 2 cups Carrot shredded (3-4 large carrots)
• 1/4 - 1/2 cup milk

OPTIONAL

• 1 tbsp Raisins
• handful assorted nuts of your choice Pecans, Walnuts, almonds, cashews

Instructions

• Firstly pre-heat the oven at 375 degrees Fahrenheit.
• Bring 3 large eggs to room temperature.
• Peel the skins of the carrot and shred them. You might need 3-4 large-sized carrot to yield 2 cups of shredded carrots.
• Melt 1/2 cup of butter, keep aside.
• Alternatively, you can use any neutral oil as well.
• If you do do not have almond flour, you can make your own at home.

Blanch Almonds.

• Bring a pan filled with water(say 2 cups of water) over medium heat to a rolling boil.
• When water comes to a rolling boil, add 1/2 cup of almonds and let it boil for 1 minute.
• Switch off the heat, drain the water, rinse the almonds.
• Peel the skin off the almonds and pat dry.
• Now, grind the almonds in a dry mixer to a fine powder. Homemade Almond flour is ready.
• Now, bring a wide mixing bowl. Add 1/2 cup of melted butter, 1/2 + 2 tbsp of brown sugar.
• You can use granulated sugar too, but brown sugar gives a beautiful texture to the cake.
• Mix the butter and sugar well, until sugar dissolves. If you are using a hand mixer, beat in medium speed for 2-3 minutes.
• Add 3 large eggs in room temperature to the butter/sugar mixture.
• Beat the eggs well, until it turns foamy.
• If you are using a hand mixer, beat in medium speed for 3-4 minutes.
• To this, add the shredded carrots and give a quick mix.
• Now, we can combine the dry ingredients with the wet ingredients.
• Bring a sifter over to this mixing bowl.
• Add 1 1/2 cups of whole wheat flour, and add 1 1/2 tsp baking powder and 1 1/2 tsp baking soda.
• To flavor the cake, we are going to add 1 tbsp ground cinnamon, 1 tsp cardamom powder.
• Add the other spices - 1 tsp dry ginger and grate a pinch of nutmeg.
• Furthermore, add 1/4 tsp salt and sieve the flour.
• Add the almond flour to this.
• If you are adding raisins, add 1 tbsp of raisins.
• Mix gently the dry ingredients to the wet ingredients.
• Add 1/4 - 1/2 cup of milk, if the batter is too dry.
• Mix well to combine. Keep aside.
• Bring a cake pan or loaf tin. I have used a 9 X 5-inch loaf pan.
• Grease the cake tin or loaf pan with butter/oil or cooking spray.
• Sprinkle flour to the pan and make sure the pan is covered with flour.
• Now add or pour the batter to the cake pan. Level it well.
• Top the cake batter with toppings of your choice with nuts like Pecans, Almonds, Cashews, or walnuts.
• Tap the pan twice gently on the working surface.
• Bake the cake for 1 hour at 375 degrees Fahrenheit.
• 1 hour later, remove the cake from the oven. Insert a toothpick to the center of the cake and check if it is done. A toothpick should come out clean.
• Cool the cake completely on a wiring rack.
• Once the cake cools down completely, remove from the cake pan and slice the cake. Enjoy the Carrot cake or Carrot Almonds cake.

Notes

You can replace eggs with 3/4 cup of beaten curd or yogurt.

You can replace brown sugar with granulated white sugar. 

You can use any neutral oil in the place of butter.

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