Carrots have been used for ages as a replacement for sugar in many dishes. In the olden days when it was difficult to find or obtain sugar, farmers used to add carrot cake recipe as dessert. Carrots are an excellent source of vitamin A that improves the eyesight. Given below is a moist and tasty healthy carrot cake recipe that you can make at home.

What you will need:

– Eggs – 3

– Unrefined sugar – 175 grams

– Olive oil – 175 grams

– Chopped dried figs – 100 grams

– Orange zest (grated) of 1 orange

– Baking powder – 1 teaspoon

– Baking soda – 1 teaspoon

– Wholemeal flour – 175 grams

– Cinnamon – 1 teaspoon

– Carrots – 2 (grated)

Method:

– Preheat the oven to 180C.

– Grease and flour a 9-inch cake pan.

– In a mixing bowl, break in the eggs and add the oil and sugar. Whisk well until you get a smooth emulsion and the sugar is dissolved.

– In a separate bowl, mix the flour, grated orange zest, baking powder, baking soda and cinnamon.

– Add the flour mix to the egg mix, one tablespoon at a time, and mix well to get a smooth batter.

– Add the chopped dried figs to the batter.

– Add the grated carrots in last and gently fold the mix. Do not over mix.

– Pour the batter in the prepared cake pan.

– Bake at 180C for 35-40 minutes.

– Remove from the oven and cool for 10 minutes.

– Cut in slices to serve.

Note: You can use unsalted butter instead of olive oil in the recipe.

Here are some tasty frosting ideas for serving the cake.

Clementine Icing

What you will need:

– Confectioner’s sugar – 2 cups

– Cream cheese – 1 cup

– Clementine zest – 2 1/2 tablespoons (you can adjust this quantity depending on how tangy you want the icing to be)

Method:

– Beat the sugar and cream cheese till fluffy.

– Add the clementine zest to the mix and blend well.

– Cut the cake in two horizontally.

– Spread a thick layer of frosting between the two halves and sandwich them together.

– Spread the rest of the frosting on top and chill before serving.

Butter Cream Frosting

What you will need:

– Melted butter – 1/2 cup

– Powdered sugar – 2 cups

– Cream – 3 tablespoons

– Vanilla – 1 teaspoon

– Pink food coloring – 3 drops (for the carrot color)

Method:

– Blend the butter and sugar in a bowl.

– Add the cream and beat well to get a smooth mixture.

– Stir in the food coloring and vanilla in the mix.

– Spread on the cooled cake and cut in slices to serve.