- 2 cups whole wheat pastry flour (I’ve also done this recipe with spelt flour.)
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 11/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 3/4 cup melted coconut oil (or butter)
- 3/4 cup honey
- 4 eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup unsweetened crushed pineapple (drained)
- 1 cup raisins (optional, but they are yummy!)
- 1/2 to 1 cup ground flax or chopped nuts of choice or coconut flakes(all optional)
Preheat the oven to 350 degrees F.
Combine the dry ingredients in a mixing bowl.
Add the melted coconut oil, honey, and eggs. Mix well, but do not overmix.
Fold in the carrots, pineapple, and all those extras.
Bake in 2 greased 9-in round cake pans for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cakes to cool for 10 minutes before removing from the pans. Transfer to a wire rack to cool completely before icing with cream cheese frosting (or try carmel or crumbly instead.)
Here is the fine print: I make carrot cake with my youngest daughter a lot. (She has this rich imaginary life and one day when she was three she asked me, as we crossed the park: “Mama, do we have any money?” I said, “Yes, why?” She said: “Because I really need to go to cake school.” Ever since, almost every day, she reports about what goes on in cake school. She is the impetus behind nearly every cake I make. And, really, she is a better baker than I am. I am VERY loose in my baking. I measure almost nothing when I bake. I have created these rough measurements because I have been told by others that nobody once a recipe that reads: Through in some sugar, flour and carrots! Go. If your batter looks too solid, add some oil or water. If it is too liquidy, throw in a bit more flour or some other chunky bits. Carrot cake, however, is an easy cake as it is very forgiving. Have fun!
115 grams cream cheese (room temperature)
115 grams real butter —2 sticks—(room temperature)
2-6 TBSP honey (more or less to taste)
2-3 TBSP whole yogurt
Blend by hand (requires a lot) or with a hand mixer.
Refrigerate (if needed) until it is a good spreading consistency.
This recipe makes enough to generously frost a two-layer 9″ cake.
You could also try using yogurt cheese or kefir cheese in place of the cream cheese for a yummy probiotic frosting! Just make sure that you strain them long enough to reach a firm consistency like that of cream cheese or the icing will be too runny. Also remember that yogurt cheese and kefir cheese are a little more sour than cream cheese so you may need to add a little extra honey.