Every time when I ask my husband what he would like for dessert, he always asks for a carrot cake. THE moist one. Men are so conservative 😉
It’s amazing how simple this recipe is! Not only simple but healthy as well – this cake is loaded with vitamin C and fiber – thanks to carrots.
I promise, you will have to put in your effort for just a couple minutes – one minute to peel and cut carrots, and the second one is to make the batter. This carrot cake recipe is a real time saver.
Carrots, medium, sliced – 2 (1 cup)
Brown sugar – 8 tsp
Spelt flour – 2/3 cup
Olive oil – 2 tbsp
Eggs – 2
Baking powder – 1 tsp
Salt – a pinch
1. Preheat oven to 380 degrees F (190 degrees C). Line a small 6×4 -inch cakepan with wax paper; lightly grease and flour wax paper. Set aside.
(If you want to bake a larger cake, just double all the ingredients and use a 9x 13 inch pan)
2. Mix all the ingredients in blender (or food processor). Pour the batter into the cakepan.
3. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If you want, you can make a frosting for the cake; I like it as is. Sometimes I mix plain yogurt, sugar and vanilla extract and then serve this light sauce with my carrot cake.
- Prep time: 5 min
- Total time: 50 min
- Serves: 6
- WW (Weight Watchers PointsPlus) points = 5
Have you ever tried to make desserts with veggies? Carrots, beets, zucchini anyone?