Carrot Cake

I have a few loves in life, my son, my boyfriend, my dogs and carrot cake.  Seriously though, Carrot Cake would be at the top of the list as a part of my last meal…along with waffles, lasagna, poutine and a variety of other things that would put me into a food coma.  Although I have tried carrot cake from pretty much anywhere I could get my hands on it, I had never attempted to make it before….until now :).

Although I appreciate when carrot cake gets all “fancy”, I prefer a nice simple one with a good cream cheese icing which is what the recipe below gives.  I have also decreased the amount of sugar that usually resides in the cream cheese icing, because I feel it takes away from the richness that cream cheese has to offer.  Enjoy!

Carrot Cake

1 cup granulated sugar

1 cup canola or vegetable oil

3 eggs

½ tsp vanilla

1 1/3 cups all purpose flour

1½ tsp baking soda

1½ tsp baking powder

½ tsp salt

½ tsp nutmeg

1½ cinnamon

2 cups grated carrots

¾ cups walnut pieces

Cream Cheese Icing:

½ cup cream cheese (half a package)

¼ cup butter

1 tsp vanilla

1½ cups icing sugar

¼ cup walnut pieces


1.  Preheat oven to 350°.  In mixing bowl combine sugar and oil.  Beat in eggs one at a time and and vanilla.

2.  In another bowl mix flour, baking soda, baking powder, salt, cinnamon and nutmeg.

3.  Combine wet and dry ingredients.  Stir in grated carrot and ¾ cups walnut pieces.  Be careful not to overmix, just stir till everything is coated.  Pour mixture in a 9×13 pan and bake for 35 minutes or until toothpick comes out clean.  Cool cake on a wire rack.

4.  For icing: Beat cream cheese, butter and vanilla together using an electric hand mixer.  Gradually beat in icing sugar and beat till fluffy.  Spread onto a cooled cake and sprinkle ¼ cup walnut pieces over top.




Zucchini & Carrot Cakes

I love my vegetables, but sometimes they need a little facelift to change things up.  I’m always looking for different ways to serve them so why not a zucchini & carrot cake?  The inspiration behind this idea came from a potato latke, which are a tasty fried potato cake treat.  Unfortunately potato latkes are not particularly friendly to the old waistline, so I made a version with some healthier veggies and left the frying out of the equation.

These are great on their own, but I made a dill yogurt topping to go with these cake creations and highly recommend you do the same.

Zucchini & Carrot Cakes

1 medium zucchini

1 medium carrot

1 egg, beaten

1 tbsp flour

½ tsp garlic powder

1 tsp seasoning salt

½ cracked black pepper

Dill yogurt topping:

½ cup plain non fat yogurt

2 tsp dried dill

½ tsp granulated sugar

½ tsp garlic powder

1. Preheat oven to 375º.  Grate zucchini and carrots.  Squeeze out excess liquid with a paper towel.

2.  In a bowl mix grated veg with egg.  Stir in flour, garlic powder, seasoning salt and pepper.

3. Form into 4 patties.  Place on a lightly greased baking pan.  Bake for 15 mins, flipping halfway.

4.  While cakes are baking, mix all ingredients for the dill yogurt topping in a small bowl, chill till ready to use.

Makes 2 servings

Per Serving (2 cakes with topping)

Calories 91      Fat 2g      Carbs 8g      Protein 4g