Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, carrot cake using a whole carrot. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

This healthy carrot cake recipe is incredibly moist and nobody will believe it's whole wheat! Recipe includes a less sugary cream cheese frosting. Can also be made with all-purpose flour or gluten-free flour.

Carrot Cake Using A Whole Carrot is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Carrot Cake Using A Whole Carrot is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have carrot cake using a whole carrot using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Cake Using A Whole Carrot:

1. Prepare 150 grams Carrot (grated)
2. Make ready 2 Eggs
3. Make ready 60 grams Sugar (or soft light brown sugar)
4. Take 50 grams Grapeseed oil (or vegetable oil)
5. Prepare 120 grams ● Cake flour
6. Get 1 and 1/2 teaspoons ● Baking powder
7. Make ready 1/2 tsp ● Cinnamon powder

Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Steps to make Carrot Cake Using A Whole Carrot:

1. Crack eggs into a bowl and beat. Add the sugar and vegetable oil and beat some more.
2. Sift the ● ingredients into the bowl and combine them using a rubber spatula. Then, add the grated carrot.
3. Pour the mixture into the muffin tins. Bake in an oven preheated to 170℃ for 20-25 minutes. Please adjust the baking time and temperature depending on your oven. (The tins pictured are from the 100 yen shop.)
4. See? So very fluffy! They will be even more moist the following day.

Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. Add the carrots and nuts, and mix until just blended. Allow the cake(s) to cool completely before frosting.

So that’s going to wrap this up with this special food carrot cake using a whole carrot recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!