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A Moist Carrot Cake Recipe for Special Occasions

This tender, nut-free version of a homemade moist carrot cake recipe is just right to bring to a party. Add a teaspoon (5 mL) of lemon extract to the batter and decorate with lemon zest, add almond extract to the batter and decorate with sliced toasted almonds, or put a candy carrot on each piece for a classic decorative touch!

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Moist Carrot Cake Recipe. Looks tasty doesn't it?

Ingredients

2 cups (500 mL) white sugar
2 cups (500 mL) cake flour
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) ground cinnamon
½ teaspoon (2.5 mL) cloves
1 teaspoon (5 mL) baking soda
1 1/2 cups (375 mL) safflower oil
4 eggs
3 cups (750 mL) grated carrots
3 ounces (75 g) cream cheese
1/4 cup (60 mL) heavy cream
1 teaspoon (5 mL) vanilla
2 1/2 cups (600 mL) confectioners' sugar

Directions

Preheat oven to 350°F (175° C).

Butter a cake pan. Whisk together the sugar, flour, salt, cinnamon, cloves, and baking soda.

Beat the oil and eggs together in a separate bowl, then mix with dry ingredients.

Stir in carrot and walnuts until just combined. Pour the batter into the prepared baking pan. Bake for 1 hour 20 minutes. While cooling, blend the cream cheese, cream, vanilla, and confectioners’ sugar. Frost while cake is still a bit warm.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..