Carrots are one of our favorite vegetables, and I often prepare recipes like carrot sauce, Carrot saladOr roasted carrots. Homemade carrot cake is another way to enjoy everything the carrots have to offer. They’re easy to make, moist, and full of delicious flavors.
Years ago I came with pills and Gluten-free carrot cake With pineapple. This recipe used coconut flour and lots of eggs for the protein. Although I still love this recipe and make it occasionally, I wanted to have another carrot cake recipe on hand that was more traditional.
Carrot cake ingredients
Now that our family adds some organic flour on occasion, I make more baked goods with it. It’s an easy way to make a healthy dessert that has the same taste and texture as traditional desserts. This does not mean that they are full of sugar, vegetable oils, or other ingredients that I would prefer to avoid!
Carrot cake ingredients typically include flour, sugar, carrots, spices, oil, and eggs. Then there are the optional mix-ins like raisins, pineapple, and shredded coconut. This recipe is very similar, but I chose it Raw honey Instead of sugar. It uses butter instead of vegetable oil. Apple juice adds extra moisture and natural sweetness.
Need a gluten-free carrot cake? Simply replace the gluten-free flour blend 1:1 with organic all-purpose flour.
How to make carrot cake
The long list of ingredients can be intimidating at first, but this is a really simple recipe. You basically combine all the wet ingredients, then combine all the dry ingredients, and then add them together. Finally, mixtures such as carrots, raisins and coconut will be added.
There is an additional step of… Browning the butter Firstly, it adds an extra layer of flavor to the cake. Brown butter tastes very similar to caramel, but without the added sugar.
Tip: When browning the butter, be sure to monitor it closely. It should be removed from the stove after it has browned, but before it turns dark brown (also known as burnt). Because burnt butter carrot cake is no Delicious.
Cream cheese frosting for carrot cake (no refined sugar)
Carrot cake wouldn’t be what it is without this amazing cream cheese frosting. It adds a nice touch to the sweetness, so the dessert is not overly sweet. Most cream cheese frosting recipes call for powdered sugar to help thicken it and make it spreadable. My version uses raw honey for sweetness and butter for a buttercream consistency. I prefer honey in this recipe, but maple syrup would taste good too.
Instead of powdered sugar to thicken it, I used arrowroot starch (also known as arrowroot flour). It helps thicken it without making the frosting too sweet. Start with 2 tablespoons arrowroot and add more as needed to get the right consistency. It should be thick enough so it doesn’t fall onto the cake, but not so thick that it’s difficult to spread.
Various pan options
This cake is 4 layers high because I love the look of the extra layers. If you don’t have four 6-inch cake pans, two 9-inch round cake pans will also work. Simply change the baking time to 30-35 minutes if using 9-inch pans. If you want to make cakes, bake them for 18-22 minutes.
You can also make 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 (yet easy!) spring dessert, try this carrot cake.
Brown butter carrot cake with cream cheese frosting and honey
This delicious carrot cake is moist and naturally sweetened with honey
Cream cheese with honey
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Melt the butter over medium heat, stirring occasionally, until it foams and turns golden with a nutty aroma. Remove from heat, pour into a large mixing bowl, and let cool for about 5 minutes.
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Grate the carrots using the medium holes of a box grater.
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Preheat oven to 350°F, and grease four 6-inch cake pans (or see notes for other pan options).
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To the cooled browned butter, whisk together the honey or maple syrup, applesauce, eggs, coconut milk, and vanilla extract until smooth and fully combined.
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In a separate bowl, whisk together 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. Add grated 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 prepare the frosting, beat the cream cheese and butter together until smooth. Add honey, vanilla, salt and arrowroot starch and continue beating until light, fluffy and spreadable. Start with 2 tablespoons arrowroot and thicken as needed to thicken the frosting to desired consistency.
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Place one layer of cake on a serving plate, then spread a layer of cream on top. Repeat with remaining layers. Spread a thin layer of crumbs over the entire cake. Place it in the refrigerator for 20-30 minutes until it solidifies before decorating it with the remaining cream.
Nutrition facts
Brown butter carrot cake with cream cheese frosting and honey
Amount Per Serving (1 Serving)
Calories 399
Calories from fat 234
% Daily Value*
fat 26 grams40%
Saturated fat 15 grams94%
Trans fats 0.4 grams
Polyunsaturated fats 3 grams
Monounsaturated fat 6 grams
Cholesterol 86 mg29%
Sodium 306 mg13%
Potassium 254 mg7%
Carbohydrates 39g13%
Fiber 2 grams8%
Sugar 20 grams22%
protein 6 grams12%
Vitamin A 3410 IU68%
Vitamin C 2 mg2%
Calcium 70mg7%
iron 2 mg11%
*Percent Daily Values are based on a 2,000 calorie diet.
- Garnish with toasted nuts, 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 carrot cake need to be refrigerated?
Since this recipe uses cream cheese, any leftovers should be refrigerated. I found that too Cakes/cakes Made with apple juice or other fruit as a sweetener it spoils faster at room temperature. How long does it last in the refrigerator? Well, as long as your family doesn’t eat it right away, it will last up to a week!
It tastes best at room temperature, so I like to take it out and let the slice warm before eating.
Can you freeze carrot cake?
Yes, and no. Some recommend freezing unfrosted, cooled cake layers or individual slices. They will last for about 2-3 months in the refrigerator this way. It is not recommended to freeze whole, frosted carrot cake. The frosting may crack and may not look pretty, but it will still be delicious. Just be sure to use Airtight container To prevent refrigerator burn.
What are some of your favorite carrot recipes? Leave a comment and let us know!
