Watch This Simple Trick For Perfect Carrot Cake Every Time!
✨Hello everyone ✨
This is the best carrot cake I have ever tried in my life. Healthy, moist, crunchy, caramel sweet—just perfect… 🥕🍰✨
Before this cake, I was the kind of person who didn’t like carrots in desserts. But this moist beauty changed everything. Now, I can’t imagine a better way to enjoy them! 😍 You MUST give it a try!
It’s naturally sweetened, packed with warm spices, and has the perfect balance of softness and crunch. Plus, it’s a great way to sneak in some extra veggies without even noticing. 😉
Turn on the subtitles, follow along, and let’s bake this deliciousness together! Don’t forget to like, comment, and subscribe if you enjoy the video. 🧡✨
📝 Ingredients:
・Brown sugar – 30 g
・Wholewheat flour – 100 g
・Eggs – 2
・Baking powder – 5 g
・Carrot – 180 g (grated)
・Cinnamon – 3 g
・Nutmeg and ginger – 1/4 tsp
・Nuts mix – 60 g
・Coconut oil – 50 g
・Oats – 100 g
・Orange – 1 (zest only)
・Milk – 35 g
・Dates – 165 g not pitted or 150g pitted
・Water – 150 ml (for dates soaking)
📝Notes:
Vanilla Choice: I am using vanilla sugar, but you can use any other vanilla substitute you want: vanilla essence, vanillin, vanilla aroma, etc.
Flour Choice: I am using whole wheat flour because it’s higher in fiber and more nutritious than white flour. If you prefer a lighter texture, you can use a mix of whole wheat and all-purpose flour.
Sweetness Level: The cake is naturally sweetened with dates, so I only add a small amount of brown sugar. If you prefer a sweeter cake, you can slightly increase the sugar or use sweeter dates like Medjool.
Nut Choice: I’m using a mix of cashews, almonds, and hazelnuts, but you can use any nuts you like! Walnuts and pecans are great options because they add extra crunch and flavor.
Oats in the Batter: The oats help give the cake a great texture and make it more filling. If you prefer a finer texture, you can lightly blend the oats before adding them.
Oil Alternative: I use coconut oil, but you can replace it with melted butter or any neutral oil like sunflower or olive oil. This may slightly change the flavor.
Spice Blend: I use cinnamon, nutmeg, and ginger for warmth and depth. You can also add cardamom or allspice for a different flavor profile.
Date Blending: If your dates are very dry, soak them for a few extra minutes to make blending easier. You can also use a hand blender if you don’t have a food processor.
Baking Without Parchment Paper: This cake has enough oil, so it doesn’t stick to the tray. However, if you’re unsure about your baking pan, you can lightly grease it or line it with parchment paper for easy removal.
Cooling Before Slicing: The cake will be very soft when it’s hot, so let it cool completely before slicing to avoid crumbling.
Storage: This cake stays fresh for up to 3 days at room temperature in an airtight container. You can also refrigerate it for up to a week or freeze slices for later.
Chapters:
00:00 Intro
00:16 Ingredients prep
4:52 Batter
11:54 Backing
12:54 Outro
Soul Groove by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Artist: http://audionautix.com/