Delicious, moist, fluffy carrot cake!
I woke up one day on Friday and decided that I wanted to make some carrot cake. I would have bought it, yes, but I wanted to actually make a cake that I know exactly what’s going on, I could control the amount of sugar in it and the frosting.
While yes, carrot cake usually has a cream cheese frosting, I don’t like it when it’s too cheesy. The frosting gets too thick and takes away from the delicate flavor of the carrot and cake. So I decided to try making one on my own, which came out great!
I would highly recommend this recipe for a nice sweet treat to enjoy during the week (it saves really well for a week), a dessert to bring to a family or friends gathering, or an after dinner dessert.
So without further ado…let us begin!
For the cake you will need:
- 2 1/2 cups gluten free flour of your choice
- 1 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin spice seasoning OR 1.5 tsp cinnammon and 1/2 tsp ginger
- 1 tsp salt
- 1 cup melted coconut oiil
- 4 eggs
- 3/4 coconut milk
- 1 tbsp lemon juice
- 2 tsp vanilla
- 1 cup shredded coconut
- 3/4 cup crushed pecans
- 2 cups grated fresh carrot
For the cream cheese frosting you will need:
- 1 cup softened cream cheese
- 1/2 cup softened butter (1 stick)
- 1-2 cups confectioners sugar
- 2 tbsp lemon juice
- 1 tbsp grated lemon zest
- 2 tsp vanilla
- pinch of salt
Preheat oven to 350 degrees
Grate the carrot and set aside.
in a large bowl, combine the flour, spices, baking soda, baking powder and salt, and set aside. Make sure there are no lumps in the baking soda, powder, or flour.
In another bowl, mix together the eggs, oil, coconut milk, vanilla, lemon juice, sugar, and vanilla until everything is combined. Make sure the eggs are beaten and fluffy.
Add the wet ingredients to the dry ingredients and mix thoroughly. Once everything has been combined, add in the grated carrot, shredded coconut, and pecans, and mix again.
Pour the cake batter into two greased round pans, and place into the oven. Cook for about 30 minutes or until a toothpick comes out clean.
While the cake is cooking, you can make the batter.
Mix the butter and cream cheese together first, making sure there are no lumps. then add the confectioners sugar and the lemon juice. You can taste this as it goes along, to make sure that it’s not too sweet or not too lemony.
Save the zest for the side and only add in if the icing is too sweet. You can also save for the top of the cake as well, like I did.
When the icing is done, cover and place in the fridge.
When the cake is done cooking, take out of the oven. Make sure it is fully cooled before icing.
Place the first cake on a pan and ice the top of the cake, then place the second cake on top, and ice the top and all the sides.
If the icing is too drippy, you can add more cream cheese or sugar, or place the cake into the fridge for the icing to harden a bit.
Top the cake with lemon zest, more shredded coconut, or leave plain!
This cake saves great in the fridge for up to a week and even more!