If you have a load of birthdays or anniversaries in your house this season, it’s nice to have some fresh dessert ideas on hand. This Carrot Cake is one you’ll want to try. The cream cheese frosting in this recipe gives the moist and bouncy cake the perfect companion with its silky texture from the thoroughly mixed powdered sugar.
Carrot Cake
Ingredients
- 2 ¼ cups whole wheat pastry flour (or half white, half wheat)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. sea salt
- 2 large eggs
- ½ cup applesauce
- ½ cup maple syrup
- ½ cup almond milk, at room temperature
- ½ cup melted coconut oil
- 2 tsp. vanilla extract
- 2 cups finely grated carrots
For frosting:
- 4 ounces cream cheese
- 1 ½ Tbsp. butter, slightly softened
- 2 cups powdered sugar, more if a stiffer frosting is desired
- ⅛ tsp. vanilla extract
Directions
- Preheat the oven to 350°F and grease a 9-inch round baking pan, 8×8 square pan, or two 6-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium bowl, whisk the eggs and then whisk in the applesauce, maple syrup, almond milk, coconut oil, and vanilla. Stir in the carrots.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
- Pour the batter into the baking dish and bake for 35 to 38 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
- Make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and powdered sugar and mix until smooth.
Source: https://www.loveandlemons.com/carrot-cake-recipe/#wprm-recipe-container-44749
