Carrot Cake Without Butter
Éclair duh
over 1 year ago
A delicious and moist carrot cake recipe that doesn't use butter. Perfect for those who are looking for a healthier option.
Cooking Time
1 hour
Serving Size
12 servings
Nutrition Per Serving
Cal
350
Protein
4g
Fat
18g
Sat Fat
2g
Carbs
45g
Chole
50mg
Fiber
2g
Sugar
30g
Sodium
300mg
Ingredients
- 2 cups grated carrots
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- Cream cheese frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the grated carrots, vegetable oil, sugar, and eggs. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the carrot mixture, stirring until just combined.
- Fold in the chopped walnuts and raisins, if desired.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting with cream cheese frosting, if desired.
- Serve and enjoy!
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