In our family breakfast meals, we try to cook a variety of healthy recipes for all our family members, including the young kids. One of the recipes that we all like and prefer is our carrot cake. For me, this is The Best Ever Carrot Cake. We like to use fruits in our cake and dessert recipes, for healthier cooking, using less sugar in these cases or replacing a part of the sugar quantity with fruits.
This Carrot Cake is light and very tasty and it can be consumed not only for breakfast but also as a good snack during the afternoon hours and at the same time as a delicious dessert after a family dinner or lunch.
Ingredients for a cake stencil at a 22-24 cm diameter 
- 3 eggs
- 200 g brown sugar
- 250 g carrots
- 200 g all-purpose flour
- 150 ml olive oil
- 100 ml of milk
- 1tsp baking powder Cinnamon
- A little salt
- Peel almonds
- Powder sugar
Directions
- Preheat the oven at 180°C/350°F.
- Peel the carrots and ground with a grater.
- In a deep bowl, add the eggs and brown sugar and beat them with an electric egg beater until it creates a foam.
- Add oil and continue beating with the electric beater. Add milk, the cinnamon, a little salt and mix again.
- Add the sifted flour mixed with baking powder and continue mixing until creating a soft dough.
- Add the ground carrots, mixing carefully.
- Grease a cake stencil, flourish, and add the cake dough. On the top add the pellet almonds, and bake at the preheated oven for 45 minutes.
On the top add the pellet almonds, and bake at the preheated oven for 45 minutes.
After baked and cooled, garnish the carrot cake with powder sugar.
Bon Appetit!
This cake combines very well with ice cream, so for your weekend meals in family, we recommend you to try it with your favorite ice cream flavour. It will be delicious.
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