Happy Friday! Turns out, carrot cake is quite a mystery. No one knows who exactly invented it, but it has been recorded that people have been enjoying carrot pudding since the medieval times. Even George Washington was served carrot cake in Manhattan, New York in 1783. At least we are certain that the carrot cake is fit to serve a king/ president!
This carrot cake has a lot of carrots and we cut back on the oil and sugar because everyone loves a moist cake but definitely not an oily one. With this recipe, you get a more spongy and light taste instead
This is also a great recipe to let children know that carrots aren’t that intimidating after all. They might fall in love with carrots after this, who knows? Feel free to also throw in some nuts or dried fruit that you like!
Skinny Carrot Cake (makes one 9-inch round pan)
adapted from allrecipes.com
- Preheat oven to 350 F. Grease and flour a 9-inch pan
- In a large bowl, eat together eggs, oil, sugar for about 3 minutes. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
- Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.