Guys, it’s my first time baking carrot cake – can you believe it? It turned out amazing, I love using moist vegetables in cakes. Up until now, I always grabbed the opportunity to indulge in my mom’s amazing carrot cake, or lazily order carrot cake whenever I’m at a cafe. In the latter case I always look like one of those “my body is a temple” people, since I don’t like frosting (it’s non-organic dairy + sugar = boo!) and scrape it off with my fork to the side of my plate.
So, there’s no frosting in this recipe. There is a bit of sugar – I did not succeed in making the whole recipe sugar free yet (will have to experiment with that in a later version). If you would like to cut down on the sugar content you can decrease the amount of cranberries and replace them with another nut, like pecans or almond.
Small Loaf of Spiced Carrot Cake with Cranberries and Walnuts
WARM UP THE OVEN to 160 C (325 F). Mix flour, baking soda, cinnamon, nutmeg and vanilla together in a bowl.
WHISK THE EGG with the sugar. Add grated carrot, chopped walnuts and cranberries to egg mixture and mix well.
STEP BY STEP, add the dry mixture to the wet mixture while stirring. As soon as all the ingredients are mixed, stop stirring (over mixing can make the cake lose it's fluffiness).
POUR THE MIXTURE into a baking tray lined with parchment paper. Bake for 50-60 minutes, until the top crust is golden brown, and the middle of the cake resists when you try to push it down a little (another trick is to insert a toothpick in the middle of the cake, when it comes out clean the cake is done).