Bake Time:
35 minutes
I have to admit, carrot cake holds a special place in my heart—it’s my absolute favorite! There’s just something about the harmonious blend of spices, carrots, and pecans, all topped off with a creamy cream cheese drizzle that makes it irresistible.
Introducing my single-layer carrot cake with a delightful healthy cream and cottage cheese drizzle. I am all about creating wholesome treats that satisfy both the taste buds and the body. These perfectly portioned cake slices are ideal for meal prepping and make for a nutritious snack to enjoy during the busy workweek. Get ready to indulge guilt-free in a slice of carrot cake bliss!
Servings:
12 slices
Ingredients
Method
Preheat your oven to 180°C. Grease a small round or square cake pan and set it aside.
In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Whisk the olive oil, mayonnaise, milk and sugar, followed by the eggs one at a time, until combined and smooth.
Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.
Fold in the carrots until mix well.
Pour the batter into the prepared pan, smooth out the surface, and bake for 35 minutes, or until the cake springs back when touched and a tester inserted in the center comes out clean.
Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake. Let the cake cool while you prepare the frosting drizzle.
Cream cheese drizzle: In a medium bowl using a hand or stand mixer with the whisk attachment, beat cream cheese and cottage cheese at high speed until fluffy. Add the powdered sugar, vanilla, milk, and salt and beat until well combined.
Spread cooled cake with cream cheese frosting. Decorate with other 20 g roasted pecans you set aside and maple syrup.