Carrot Cake That Isn't Heavy
Fluffy carrot cake, not the least bit heavy even with frosting.
Who hasn't made a carrot cake that turned out dense?
You know that thing where recipes say ‘use 3 large or medium carrots’? That's what trips a lot of people up — carrots are rarely the same size and weight, which changes how much carrot goes into the cake and, as a result, its texture, making it heavy.
This cake uses less sugar than most recipes — 1 cup instead of 2, for example — so it tastes more like carrot than like sugar.
Recipes that include fruits or vegetables like carrot, banana, pumpkin, and the like require precise measurements, since there's extra ‘mass’ cooking inside the batter.
The secret is to weigh the carrots, bake it through properly, and that's it.
It's fine if it goes a little over 300g, since you'll be peeling them, cutting off the tops, and there will be some residue left in the blender after blending.
Ingredients
- 300g carrots
- 4 eggs
- 1/2 cup melted coconut oil
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
Method
- 1
Peel and grate the carrots — this ensures there won't be any chunks left in the cake even after blending them.
- 2
Put them in the blender with the eggs, sugar, and a little water just to help it blend — nothing more.
- 3
Add the coconut oil and the flour, and mix well.
- 4
Lastly, add the baking powder and salt, and mix to incorporate.
- 5
Pour into a greased and floured cake pan of your choice. I like making a mini cake plus some muffins for the kids.
- 6
Bake in a preheated oven at 180-200°C (350-400°F). Let it cool for about 10 minutes before trying to unmold.
- 7
As a frosting suggestion, swap the brigadeiro for a semisweet chocolate ganache.
