Carrots are one of our favorite vegetables and I often make recipes like carrot coulis, Carrot salador roasted carrots. This homemade carrot cake is another way to enjoy all that carrots have to offer. It’s easy to make, moist and delicious.
Years ago I brought grain and Gluten-free carrot cake With pineapple. That recipe used coconut flour and lots of eggs for protein. I still loved that recipe and when I happened to make it, I wanted to have another carrot cake recipe on hand that was more traditional.
Carrot cake ingredients
Now that our family occasionally includes some organic flour, I’ve been making a lot of baked goods. It is the easiest way to prepare a healthy dessert with the same taste and texture as traditional sweets. But that doesn’t mean I prefer to stay away from sugar, vegetable oil, or anything else!
Carrot cake ingredients typically include flour, sugar, carrots, spices, oil, and eggs. Then there are optional mix-ins like raisins, pineapple and shredded coconut. This recipe is very similar, but I chose it. Raw honey Instead of sugar. And he uses butter instead of vegetable oil. Applesauce adds a little extra moisture and natural sweetness.
Looking for gluten free carrot cake? Simply swap out a 1:1 gluten-free flour blend for organic all-purpose flour.
How to make carrot cake
The long list of ingredients can be intimidating at first, but this is really a simple recipe. You basically combine all the wet ingredients, then combine all the dry ingredients and then add them together. Finally, you’ll pick up ingredients like carrots, raisins, and coconut.
There is an additional level Brown the butter First, it really adds more flavor to the cake. Brown butter tastes like caramel, but without the added sugar.
Tip: Keep a close eye on the butter when you’re cooking it. It needs to be removed from the oven after it gets dirty, but before it gets really dark brown (burnt). Because it’s a burnt butter carrot cake is not Sweet.
Cream Cheese Carrot Cake (Without Refined Sugar)
Carrot cake just wouldn’t be right without the famous cream cheese frosting. It adds a nice flavor to the dessert, so the dessert is not too sweet. Most cream cheese frosting recipes call for powdered sugar to help thicken and spread. My version uses raw honey for sweetness and butter for a creamy frosting consistency. I prefer honey in this recipe, but maple syrup would taste great.
I used arrowroot starch (also known as arrowroot flour) to thicken it up with powdered sugar. The frosting helps thicken it without making it too sweet. Start with 2 tablespoons of arrowroot and add more as needed to get the right consistency. You want it to be thick enough so it doesn’t fall on the cake, but not so thick that it’s difficult to spread.
Various pan options
This cake is 4 tiers high because I love the look of the extra layers. If you don’t have four 6-inch cake pans, two 9-inch round pans will work just as well. If using 9-inch pans, simply change the baking time to 30-35 minutes. If you want to make cookies, then bake for 18-22 minutes.
You can also make a sheet pan carrot cake, but I haven’t personally tried it. Let me know if you do! If you’re craving carrot cake or need a fancy (but easy!) springtime dessert, try this carrot cake.
Brown Butter Carrot Cake with Honey Cream Cheese Frosting
This delicious carrot cake is moist and naturally sweetened with honey
Honey Cream Cheese Frosting
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Melt the butter over medium heat, stirring occasionally, until it bubbles and turns golden with a nutty aroma. Remove from heat and let cool for about 5 minutes. Pour into a large bowl.
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Grate carrots using the medium holes of a box grater.
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Preheat oven to 350 degrees F. Grease and line four 6-inch cake pans (or see notes for other pan options).
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Whisk in the cold brown butter, honey or maple syrup, apples, eggs, coconut milk and vanilla extract until smooth and completely combined.
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In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cardamom, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir until combined, being careful not to over mix. Fold in the chopped carrots, chopped nuts, raisins and shredded coconut, if using.
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Divide the batter evenly between the prepared pans and bake for 24-28 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
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To make the frosting, beat the cream cheese and butter together until smooth. Add the honey, vanilla, salt and arrowroot starch and continue beating until light, fluffy and spreadable. Start with 2 tablespoons of arrowroot and add as needed to bring the frosting to desired consistency.
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Place one cake layer on a baking sheet and spread a layer of frosting on top. Repeat with the remaining layers. Apply a thin crumb coat over the entire cake. Place in the refrigerator for 20-30 minutes before finishing the rest of the frosting.
Nutrition facts
Brown Butter Carrot Cake with Honey Cream Cheese Frosting
Amount per service provider (1 time)
Calories 399
Calories from fat 234
% Daily Value*
Fat 26 g40%
Saturated fat 15 g94%
Trans fat 0.4 g
Polyunsaturated fat 3 g
Monounsaturated fat 6 g
Cholesterol 86 mg29%
Sodium 306 mg13%
Potassium 254 mg7%
Carbohydrates 39 g13%
Fiber 2 g8%
Sugar 20 gr22%
Protein 6 g12%
Vitamin A 3410 IU68%
Vitamin C 2 mg2%
Calcium 70 mg7%
Metal 2 mg11%
* Percent daily values are based on a 2000 calorie diet.
- Garnish with toasted almonds, a sprinkle of cinnamon or a drizzle of honey, if desired.
- Serve at room temperature for best flavor and texture.
- You can also make this in two 9-inch round cake pans.
Does the carrot cake need to be refrigerated?
Because this recipe uses cream cheese, any leftovers should be refrigerated. I got that too Cakes / muffins Sweets made with apples or other fruit spoil quickly at room temperature. How long does it last in the fridge? Well, as long as your family doesn’t eat it right away, it will last up to a week!
It tastes great at room temperature though, so I like to take it out and let the slice warm up before eating.
Can you freeze carrot cake?
Yes, and no. Some recommend freezing unfrozen and frozen cake layers or individual slices. This way they will last for 2-3 months in the refrigerator. Freezing a whole frozen carrot cake is not recommended. The frosting may crack and it may not look pretty, but it will still be delicious. Be sure to use it Airless container To prevent the refrigerator from burning.
What are some of your favorite carrot recipes? Leave a comment and let us know!
