How to make Healthy Carrots Cake

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Course: Cake

Keyword: Carrots Cake Recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 362kcal

Author: Tinuola

Turn on your oven to 180 degrees C and 350 degrees F. On low heat, pour your coconut flakes and walnut in a pan, toast slightly until you begin to smell the flavor. Turn off the heat and allow to cool before use.
In a mixing bowl, combine all the dry ingredients first; Flour, baking powder, baking soda, cinnamon, nutmeg, salt.
In another mixing bowl, combine all the wet ingredients and the brown sugar, whisk them together; eggs, maple syrup, vanilla extract, and oil. Make sure the brown sugar is properly dissolved in the wet ingredient. It should be smooth and lumps free.
Gently add the dry ingredients to the wet ingredients and mix them until smooth and well combined. Add the freshly grated carrots, raisins, roasted coconut flakes, roasted walnuts, and mix everything thoroughly.
Line your 9'inches round or square pan with parchment paper and scoop your batter in the pan. Bake for about 30-35 minutes at 180 degrees C 0r 350 degrees F.

In a large bowl using a hand or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth.
Add the icing sugar, cream/milk, vanilla extract. Beat on high speed for 5 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick. Frosting should be soft, but not runny.

Using a large serrated knife or cake leveler, layer off the tops of the cakes for a flat surface.
Place 1 cake layer on your cake stand, cover the top with frosting. Top the second 2nd layer with more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides.
Refrigerate the cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting.