Carrot Cake

Carrot Cake

A simple cake using carrots.
It's moist and has a delicate sweetness.

Ingredients: 18 cm round pan

200 g
Vegetable oil
Soft light brown sugar
100 g
☆Cake flour
150 g
☆Almond flour
30 g
☆Baking powder
5 g
1 teaspoon


1. Line the pan with baking paper.
2. Grate the carrots.
3. In a bowl, combine the eggs, brown sugar, and oil. The batter will have a sticky consistency once the sugar melts.
4. Add the carrot and mix together.
5. Sift the ☆ ingredients into the batter and whisk.
6. Pour the batter into the pan and bake in an oven preheated at 170゚C for 45~50 minutes, or until a toothpick inserted into the cake comes out clean.
7. Cool on a wire rack. When cooled, wrap with plastic to store.
8. It's even more moist the next day.

Story Behind this Recipe

I wanted to make the carrot cake from my youth.
It was heavy on the sweetness, which I didn't mind, but for this recipe, I wanted to keep its moistness (this is key!) while making it a bit healthier.