Easter was a week ago. We were invited to Roy’s family’s house for the Easter Brunch. Roy’s Aunt & Uncle did all the cooking, so all we needed to bring were our baby bunny, and the Carrot Cake. Lately, I’ve been testing different kinds of baking goodies with vegetables, with no sugar or less sugar, so Remi can eat when she is ready. Roy has been complaining about the lack of sweetness he expect from cake. But this one is pretty nice for grown ups.


Available @ my shop

– Carrot Cake – (8″ x 8″)

  • 200 g Carrots,  finely grated 人参
  • 200g Unsalted Butter, softened バター
  • 200g Flour 薄力粉
  • 120g Sugar 砂糖
  • 5g     Baking Powder ベーキングパウダー
  • 4       Eggs, lightly beaten 卵
  • 2 tsp Cinnamon Powder シナモンパウダー
  • (Lemon peel, optional / レモンピール、お好みで)

– Frosting –

  • 100〜150g Cream cheese, softened クリームチーズ
  • 30g Powder Sugar 粉砂糖
  • 1 tsp Lemon Juice レモン汁

1. Preheat the oven to 360F.

2. Set a baking pan or mold with parchment paper.

3. Whisk together flour and baking powder.

4. Melt the butter and add to sugar in a bowl,

5. Add beaten eggs gradually.

6. Mix well with all remaining ingredients and lightly mix with spatula.

7. Pour batter into pans. Set on the middle rack of oven and bake for 45 minutes, until the top is golden brown. Remove pan from oven, and let stand until completely cool.

To prepare frosting, cream together the cream cheese and  the confectioners sugar and beat until mixture is free of lumps. Stir in lemon juice.