Updated Carrot Cake

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Carrot cake is by far my favorite dessert. I ask my mom or grandma to make it every year for my birthday and enjoy the leftovers over the next couple of days (if it even lasts that long!). Last year due to unfortunate timing, I was not able to have it on my birthday because of wisdom teeth surgery. I’m so thankful that this year, my sister Isabel decided to surprise me with it for my birthday and it made the day even more fun and festive. This one is made with coconut sugar and coconut oil instead of traditional sugar and butter. It also calls for spelt and oat flour instead of regular white. This cake is the perfect sweetness and is so moist and well, pretty much one of the best things ever!

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Recipe for Spelt Flour Carrot Cake with Vegan Cream Cheese Frosting 

Ingredients 

  • 1 1/4 cup coconut oil, melted
  • 2 cups less 2 tbs coconut sugar
  • 2 tbs molasses
  • 4 eggs
  • 1 cup spelt flour
  • 1 cup less 2 tbs oat flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 cups packed shredded carrot
  • 3/4 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts

for the frosting (which needs to be chilled for at least 4 hrs):

  • 1 1-14 ounce can of full fat coconut milk, chilled overnight
  • 1/4 cup coconut yogurt (the thicker, the better)
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 3 tbs maple syrup
  • 1.5 tbs grated lemon zest
  • pinch of salt

Method

  1. Preheat oven to 350º F, oil 2 cake pans (9″ round) with coconut oil and dust lightly with additional oat flour.
  2. In a large bowl, beat together the melted coconut oil and coconut sugar. Add the eggs one at a time, beating until well combined.
  3. In another bowl, sift together both flours, salt, baking soda, baking powder, and cinnamon.
  4. Add the flour mixture to the wet mixture, about a third at a time and mix until just combined. Fold in the shredded carrots and pineapple, then the walnuts.
  5. Distribute batter evenly in cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool cakes in pans for about 10 minutes before turning over on a cooling rack to allow to cool completely. Frost cakes with lemon frosting, recipe below. Frost one cake completely first, then stack the other on top and frost the entire cake thoroughly. Store in the fridge to keep fresh and enjoy!

for the frosting… 

  1. To make the frosting, remove the can of coconut milk from the refrigerator and gently open it and scoop out only the cream at the top (save the remaining water for a smoothie).
  2. Using an electric mixer, beat the cream on medium until light, fluffy soft peaks form.
  3. Add the yogurt, coconut oil, vanilla, lemon zest, salt, and maple syrup. Beat for an additional 10 seconds and chill for at least 4 hours before frosting the cakes.

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