Having a sweet tooth is like having a rebellious little goblin inside me, constantly whispering “cookies” and “cake” while I’m trying to be healthy. It’s a constant battle of willpower, one that I don’t always win.
I often find joy in both planned and spontaneous baking adventures. While I sometimes plan my baking sessions, most of the time it’s the result of a sudden craving, and my sweet tooth almost always wins! This time, I was craving something cake-like, without a specific flavour profile in mind. I simply wanted cake! I also didn’t want to spend hours making it, so I searched around the house to see what ingredients I had in excess, and I settled on something delightful. This time it was carrots; I had a lot hanging out in my fridge and decided to use them. I also had very few ingredients in my home as I was due for a grocery run so this was definitely an opportunity for some creative improvisation. Use what you have and make it work!
What You’ll Need
- 60g or 1/4c brown sugar
- 60g or 1/4c melted butter
- 120g or 1/2c milk
- 1tbs molasses
- 1tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp nutmeg (use fresh if you have)
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1tsp cinnamon
- 120g or 1c shredded carrots
- 140g or 1c whole wheat flour
- 1tsp baking powder
- ½ tsp baking soda.
I never used to feel confident when I ran out of eggs, because eggs seem to be in almost everything. Then I realized “Hey, I can make these without eggs!” I like the fact that they are eggless because even when I’m out of eggs, I can still whip up this sweet treat.
How To Make It
- Prepare an 8×8 baking dish, line it with parchment and set aside
- Combine melted butter, sugar, salt and milk together then mix
- Add molasses and vanilla extract then add spices and mix
- Add shredded carrots to the mixture to coat, (nuts and raisins can be added if using)
- Add flour, baking powder, baking soda and then mix to dissolve
- The mixture should be pourable, not runny, if it is too thick add 1tbsp of water/milk at a time until you get the right consistency
- Pour batter into prepared 8×8 baking pan lined with parchment.
- Spread evenly in pan then bake for 15-20 mins at 350F (baking times vary)
- Once baked, allow to cool
- Top with your favourite cream cheese frosting, or leave plain.
- Cut into squares (your size of choice)
The reason I like this recipe is that it’s a bit healthier, with just the right amount of sweetness that never makes me feel guilty. It perfectly satisfies my sweet cravings without any remorse.
Things To Note
- Use spices of choice or adjust for personal preference
- Nuts like pecans and walnuts can be added as well as raisins like Sultans and Thompson
- This recipe bakes fine without the use of eggs
- All-purpose flour can be used, liquid should be adjusted as whole wheat flour is more absorbent.
If you need an easy and delicious solution for your sweet tooth cravings and happen to enjoy carrot cake, then look no further – this is the recipe for you!
Soft Pastels Life 
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