Last updated on March 26th, 2018 at 01:54 pm
Easy and Healthy Carrot Cake – no frosting required!
I’ve found the world is divided into two groups – those who love pie and those who don’t. My family falls directly into the “don’t like pie” camp. Blasphemy at Thanksgiving, I know… but there you have it.
So, what does one serve when “pie” isn’t an option? Cake!!!
Especially if it’s this Easy and Healthy Carrot Cake!
Which has the added benefit of being perfect for birthday candles – and since my youngest’s birthday is on Thanksgiving every few years dessert sometimes does double duty.
The cake changes from year to year – one year it was this Bourbon Pumpkin Bundt Cake one and one year it was a lemon cake. This year though, it’s going to be this lusciously moist, incredibly Easy and Healthy Carrot Cake.
Over the years I’ve made a number of different carrot cakes but this one is my favorite. Flavored with cardamon and pistachios, it’s sweet and moist enough all on it’s own – no frosting required! And while I’ll be serving this for dessert, it would also make a great brunch cake.
Or afternoon snack.
Suffice it to say this cake is good just about any time – especially when shared with family and friends.
- cooking spray
- parchment paper for lining bottom of cake pan
- 4 Tablespoons unsalted butter softened
- 1 cup all purpose flour plus 1 teaspoon for dusting
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 teaspoon cardamon
- 1/2 teaspoon apple pie spice OR 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups peeled and grated carrots packed (approximately 1/2 pound carrots)
- 3 Tablespoons chopped pistachios
- 3 Tablespoons chopped walnuts
- 2 Tablespoons golden raisins
- Pre heat the oven to 350 degrees
- Spray a 9 inch cake pan with cooking spray and dust lightly with 1 teaspoon flour, dumping out excess flour.
- Trace bottom of pan onto parchment paper and cut out circle.
- Place parchment circle in the bottom of the cake pan.
- Sift the flour, baking soda and salt together and set aside.
- In the bowl of a mixer add the eggs and beat until the whites and yolks are combined.
- Add the sugar, butter and spices and beat until thoroughly combined.
- Gently fold in the flour. When incorporated, stir in the carrots and 2 Tablespoons of the pistachios and 2 Tablespoons of the walnuts. Stir in the raisins.
- Pour the batter into the prepared pan.
- Sprinkle the top with the remaining chopped nuts.
- Bake for 35 - 40 minutes or until a toothpick inserted in the center comes out cleanly and the top of the cake is golden brown.
- Cool and serve!