Carrot cake

Once you have this cake, you’ll never make it with regular flour and sugar again! Promise 😉

My parents are here visiting for my sons first birthday, and when my dad heard I was making this cake, he turned his nose up. He asked why I was making a “fake cake” 😆 I explained why I chose to swap out regular white flour and sugar for healthier options. He was skeptical, but decided to try it.

He LOVED it 🙌🏻

Once my dad approves, then I know I’m doing something right 😜

What you will need…

2 cups shredded carrots

3 cups almond flour

4 eggs

1 stick of softened butter

1 cup melted coconut oil

3 Tbsp cinnamon

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

pinch of salt

1 cup coconut sugar

*optional raisens and walnuts, 1/2 cup of each

PREHEAT OVEN TO 350

1. Shred your carrots and set aside
2. In a Bowl, using a hand held mixer, combine  the wet ingredients.
3. In a separate bowl, whisk together all the dry ingredients.
4. slowly add the dry ingredients into the wet, mixing it again with your hand held mixer.
5. Last you want to add in your carrots, folding them into the batter with a spoon or spatula.
6. Pour the batter into 2- 9 inch cake pans. Spread the batter into an even layer.
7. Place both pans on the center rack of your oven, baking for about 30 Minutes. When a knife comes out clean, they’re done!
8. let them cool on a rack.
9. Now you can start to make the icing! This is the real thing, I can’t skimp on the cream cheese frosting 😜

CREAM CHEESE ICING

2 blocks of softened cream cheese

1/2 cup of  powdered sugar

1 tsp vanilla

In a medium size bowl, using a hand held mixer, begin to mix the cream, and vanilla. Slowly add in the powdered sugar. Taste it to make sure it’s sweet enough 🙂 add more sugar if you need to.

Now that the cakes are cool, you can frost them. I put one layer on a cake stand, ice the top of it, then put the other cake on top. Ice the entire thing and decorate it with walnuts!

 

ENJOY! Oxoox