American-style Carrot Cake

American-style Carrot Cake

I often come across this kind of carrot cake in North America. It is so moist and delicious. Since it doesn't use a lot of sugar or oil, it's also kind-of healthy.

Ingredients: 1 cake (20 x 28 cm square pan)

Large carrots
3 large
Vegetable oil
1/2 cup (125 ml)
Brown sugar
1 cup (200 g)
Maple syrup
50 ml (adjust to taste)
Cake flour
2 cups (300 g)
Baking powder
1 tablespoon
2 teaspoons
70 g
30 g
Dried cranberries
30 g
Cream cheese
120 g
Powdered sugar
1 cup (115 g)
Unsalted butter
100 g
2 teaspoons


1. Finely mince the carrots in a blender.
2. Add the nuts and dried fruits to the blender and chop up finely along with the carrots.
3. Place the eggs, oil, brown sugar and cinnamon in a separate bowl and mix together. Then add the contents of the blender and mix again.
4. Then add the flour and baking powder, and mix.
5. Pour into a mold and bake for 30 minutes in a preheated oven at 175°C.
6. Make the icing. Bring the butter to room temperature, then thoroughly whip with the cream cheese and powdered sugar.
7. After the cake has baked and cooled completely, spread on the icing.

Story Behind this Recipe

I ate this often while living in Canada. I wanted to try to make it myself, so I found a recipe on an American recipe site, used ingredients that I had on hand, and decreased the sugar and oil.