Cake for breakfast? YES! and with 3 cups of carrots, and 1 cup of walnuts, why not?! This Gluten-Free carrot cake is delightful and easy to make.
1 cup coconut oil
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
2 cups Bobs Red Mill 1 for 1 Baking flour ( or regular flour)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 cups finely shredded carrots
1 cup chopped walnuts
Preheat oven to 350 degrees, grease two 9” round pans.
Whisk together coconut oil and sugar, add vanilla.
Beat in eggs one at a time.
Sift 1 cup of the flour into the mixture, add cinnamon, baking soda, and salt then sift in the rest of the sugar and mix until combined.
Fold the batter over the carrot shreds until everything is mixed well, and then add the walnuts.
Divide the batter evenly into the prepared pans and bake until a toothpick comes out clean. About 20 - 25 minutes.
Basic Cream Cheese Icing:
2 packages cream cheese, room temperature
1/2 cup butter, softened
2 cups sifted icing sugar
1 tsp vanilla
Cream together cream cheese and butter
Add the Vanilla
Slowly add the icing sugar 1/2 a cup at a time
I remember when I thought carrot cake was this cruel joke. Cake filled with carrots, no thanks. Turns out it's the raisins that make it yucky. If you don't think you're a fan of carrot cake give this recipe a try and let me know if it changes your mind.
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