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Healthier Carrot Cake

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“I use sunflower seeds because my son has a nut allergy. You can also use applesauce in place of the oil or part of the oil. Also you can use egg whites in place of some eggs. I am not worried about the fat as much as using as better ingredients. We try to buy organic. YUMM”
READY IN:
1hr 45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Mix carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat. This will keep them from sinking to the bottom of the cake batter.
  3. Sift and mix 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
  4. Cream with whip attachment eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil.
  5. Fold in the dry ingredients and pour over the carrot mixture.
  6. Fold carefully to blend.
  7. Pour the batter into a buttered and floured pan(10 inch round).
  8. Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
  9. Let cool on a rack and then turn out.
  10. Dust the top with powdered sugar and cut into wedges to serve.

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