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Carrot Cake:  My Favorite Healthy Cake

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Carrot is among of my favorite root vegetables because it is claimed to be the perfect health food, along with its delicious taste.


For the carrot cake:

1 ¼ cups vegetable oil

2 cups all-purpose flour

2 tsp bi-carbonated soda

1 cup white sugar

1 cup brown

5 eggs

½ tsp salt

2½ tsp ground cinnamon

3 cups carrots, grated

1 cup walnuts, chopped

For the icing:

8 oz cream cheese, softened

2 cups confectionars’ sugar

½ cup butter, softened


  • For the carrot cake, preheat the oven to 325 F. Grease and line a 9”x13” sheet pan.

  • In a bowl, mix all of the ingredients for the carrot cake, except the carrots and walnuts, until well combined. Stir in the carrots and walnuts.

  • Pour the mixture into the cake pan and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool. After a few minutes, remove the cake from the pan and set aside to cool completely on a cooling rack.

  • To make the icing: Beat the cream cheese and butter together in a bowl until creamy, then add the confectioners’ sugar and beat for a minute. Spread the icing over the top of the cake with a palette knife.

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