This carrot cake I have made so many styles and it is the best tasting EVERYtime!! Something about the spices and LOTS of carrot makes it amazing, rich yet super healthy!
Whether it is dairy free, gluten/grain free, I haven’t tried egg free though. That is probably why it is always so good ;). It never fails and many people have adopted this recipe for their pleasure. Makes a great holiday or birthday cake even for little ones!
Here it goes…preheat oven to 350. Shred 4 cups Carrot. Grease 2 9in cake pans or 1 12in rectangle.
2/3 c coconut oil or butter/ghee
1/2 cup honey or maple syrup
1tsp vanilla extract
Blend together then add
2 Cups flour of choice ( 1 1/2 c almond flour w/ 1/2 c tapioca for grain free OR mix white rice, Millet and 1/2 c Tapioca flour for gluten free) Best to grind your own. If using Almond pulp dry it out first.
1 1/2 t Baking powder
1 t Baking soda
1 t dry ginger or 1 in. grated
1 t Nutmeg and Allspice or pumpkin pie spice
4 Cups shredded Carrot mix together well.
Options – Mix in 1/2c raisins, walnuts, dried cranberries…etc
Pour in to pans. Bake @ 350 for 40-45 min. Cool before frosting
for 1 9in round cake
1 stick grass fed or cultured butter room temp
or 1/4 c coconut oil
2TBL coconut kefir or yoghurt
1TBL raw honey or 2TBL powdered sugar for coconut oil
squeeze juice from 1/4 lemon
option add contents of 1 capsule probiotic enzymes
Blend in mixer for 4 min or until incorporated
Frost cooled cake (very important to cool completly for coconut oil type)
Looks beautiful, tastes great and really adds splendor to any cake!