Carrot Cake
As Easter was last weekend and the Easter Bunny loves his carrots, I thought this was the perfect time to post a carrot cake recipe.
This carrot cake is pretty dense and super moist. I love packing my carrot cake with the works, walnuts, raisins and loads of carrots.
I originally created this recipe in bar form, but I recently remade it and decided that it was the perfect consistency to be made into a layered cake.
I loved layered cake because layers = more icing.
You could keep this carrot cake in bar form with just icing on the top if you aren’t as big an icing addict as I am, I promise not to judge. I topped the cake with chopped walnuts and shredded coconut to make it look extra pretty.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Carrot Cake
Ingredients
- 2 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- pinch of salt
- 1 tsp vanilla
- 2 1/2 cups grated carrots
- 2 tbsp orange juice
- 5 eggs
- 1/2 cup coconut oil
- 1/3 cup honey or maple syrup
- 1/2 cup walnuts chopped + 1/4 cup for garnish
- 1/3 cup sultanas or raisins
- 1/4 cup coconut flakes for garnish
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Line an 8 inch x 8 inch baking dish with parchment paper
- In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
- Add in the flours, baking soda, salt and spices and mix well
- Stir in the carrot, walnuts and sultanas (or raisins)
- Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
- Let cool and then cut the cake in half. Frost the middle, top and sides of the cake. Top the cake with chopped walnuts and shredded coconut.
Coconut Icing
Ingredients
- 1 cup cashews soaked in hot water for 30 minutes
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp coconut oil
- 1/3 cup coconut cream
Instructions
- Blend the cashews, vanilla extract, honey and lemon juice in a food processor until completely smooth.
- Add in the coconut oil and coconut cream and blend until smooth. If the icing is too liquid, store it in the fridge for a few minutes to firm up. This icing will last for up to 4 days in the fridge.
Excellent article! We will be linking to this particularly great article on our website.<a href="https://www.maps.google.co.ke/url?sa=t
Pingback: ประตู wpc
it’s awesome article. look forward to the continuation.tv 8 izle canlı
I very delighted to find this internet site on bing just what I was searching for as well saved to fav .tv online romania
Pingback: information
https://tasiozellikleri.blogspot.com/
Pingback: Bauc144
Pingback: superkaya88
Pingback: สั่งดอกไม้ออนไลน์
Awesome! Its genuinely remarkable post I have got much clear idea regarding from this post
I just like the helpful information you provide in your articles
Pingback: 무료웹툰
Pingback: Bangla Muay Thai
Pingback: ข่าวบอล
Pingback: Buy 2-FDCK
Pingback: Motion Capture
Very well presented. Every quote was awesome and thanks for sharing the content. Keep sharing and keep motivating others.
There is definately a lot to find out about this subject. I like all the points you made
Pingback: เว็บแทงบอล อันดับ 1 เดิมพันขั้นตํ่า 10 บาท
You have noted very interesting details! ps decent web site.
This was beautiful Admin. Thank you for your reflections. how can i get newsmax
Some really excellent info Sword lily I detected this.
For the reason that the admin of this site is working no uncertainty very quickly it will be renowned due to its quality contents.
very satisfying in terms of information thank you very much.
I very delighted to find this internet site on bing just what I was searching for as well saved to fav
Excellent article! We will be linking to this particularly great article on our website. Keep up the good writing.
I appreciate you sharing this blog.Really looking forward to read more. Really Great.
Great information shared.. really enjoyed reading this post thank you author for sharing this post .. appreciated
generic levofloxacin 250mg buy levofloxacin 250mg pill
How much water do you use to soak the cashews? Are you supposed to strain the cashews and remove the water before blending or just dump everything into the blender? Thanks, looks delicious – I’m about to bake this as we speak 🙂
You are just soaking them in the water to make them tender and easier to blend so it doesn’t matter the amount, just make sure that it’s boiling water from the kettle. You then drain the cashews before adding them in.
Do you think I can sub the eggs for flax eggs? Thanks!
Yes definitely! I haven’t tried it personally but have heard from people who have had success using flax eggs
do i need to put this cake in the fridge for leftovers? I just made it and its so delicious! thank you for the recipe.
Have you iced the cake? If so I would recommend keeping it in the fridge. If you haven’t then the cake is fine to be left out on the counter but storing it in the fridge may extend its shelf life for a few extra days.
This was delicious, served to friends and they ate it all! I did have a question about the frosting, it was delicious, but I could not get mine to be as smooth and white as yours appears. The cashews stayed a bit grainy despite running them through the cuisinart a long time. Any suggestions. Should I have melted the coconut oil?
I am so happy to hear that you liked the cake! I’m sorry to hear about the icing, there are a few things that could have caused it to remain grainy. Soaking the cashews for longer will help them to blend easier, also adding more liquid if necessary should help the icing become very smooth. The only other thing I would suggest is maybe using a different type of equipment? I find that when blending nuts they are always smoothest when using a nutribullet/high speed blender. I hope that helps!
I have a vitamix, I thought while I was writing you that I should try it! Will do this week and let you know. Thank you!
Wow, delicious! Thanks for sharing! 🙂
Thanks Theresa! I promise they taste just as good as they look!