Carrot Cake

This recipe pairs perfectly with my Whipped Cream Cheese Frosting.

Wet Ingredients:

2 c. shredded carrots

1/2 c. sugar

1/2 c. brown sugar

1 tsp vanilla

3/4 c. milk (I used coconut milk to make it dairy free.)

2/3 c. coconut oil

Dry Ingredients:

2 1/4 c. flour (I used 1 c. brown rice flour, 3/4 c. potato starch, 1/2 c. tapioca starch, 1/2 tsp xanthan gum)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

3/4 c. chopped walnuts


oil and flour for dusting (I used white rice flour)


Stir together the carrots, sugars, and vanilla in a large bowl.  Add the milk and coconut oil and stir.  In a small bowl, combine the dry ingredients except for the walnuts.  Add the dry ingredients into the wet ingredients.  Stir until there are no lumps and then add the walnuts.  Pour into two oiled and floured round cake pans (I used spring form).  It should be about 1.5 cups of batter per pan.  Bake at 350 degrees for 18-20 minutes.  A toothpick should come out clean when inserted in the middle.  Do not over bake.


Cool completely and frost it with Whipped Cream Cheese Frosting.  To make a two-layer cake, frost the top of one cake and put the other cake on top of it.  Then frost the top and edges of the whole cake.  Store in the refrigerator.

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