Carrot Cake

You really can’t go wrong with coconut oil, as far as I’m concerned.  Here is just another example of a recipe in which the use of coconut oil adds an extra layer of richness and deliciousness.  You will want to use unrefined coconut here for the full coconut flavor, as opposed to refined coconut oil, which has less coconut taste and can handle higher temperatures, such as for greasing pans or sautéing….This carrot cake is good on its own, but if you are looking for a little more decadence, you can certainly frost it.  Of course, you can use the standard cream cheese frosting, but you could also try a nut cream made from soaked cashews and dates, blended until smooth with some coconut butter and agave, adding water for consistency as necessary…

This recipe is easily doubled.  As is, it will make a good-sized 9×9 pan of carrot cake.  You can also bake it in 2-3 loaf pans, depending on size, or it will make 18 cupcakes.

It’s one of my sweeter recipes; though quite likely less sweet than the average carrot cake from Safeway.  It will be fine to add or subtract 1/4 cup of agave, depending on your preference.  Just adjust consistency with water, or don’t, as necessary.   

  • 2 eggs
  • ¾ cup agave
  • ½ cup unrefined coconut oil, melted
  • 2 teaspoons vanilla
  • 1 teaspoon apple cider vinegar
  • 1 cup amaranth flour
  • 1/2 cup quinoa flour
  • 1/4 cup teff flour
  • 1/4 cup sweet rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon (or ginger)
  • ½ cup applesauce (you could use pineapple instead…)
  • 1 1/3 cups shredded carrots (can replace some with raisins)
  • 3/4 cup dried shredded coconut
  • 1/2 cup finely chopped pecans (optional)

Preheat oven to 350 degrees.  Grease your baking pan.  In a large bowl, cream eggs, agave, and melted coconut oil.  Add vanilla and vinegar and stir to combine.  Stir dry ingredients together and sift into wet; mix until combined.  Fold in applesauce (or pineapple), carrots, coconut, and pecans, if using. Add water as necessary for proper consistency.  The batter is fairly thick, but should be pourable; give the pan a shake and, if the batter doesn’t flatten out, you need a bit more water.  Pour into baking pans and bake at 350 for 15 minutes*, then turn heat down to 325 degrees and bake an additional 15-25 minutes, or until center is springy and/or toothpick inserted into the cake comes out clean.  Cool completely before frosting or slicing.  

* You want the heat a little higher to help the cake rise and “set”, then the heat goes a little lower so it doesn’t overbrown before it’s done.  Agave browns more quickly than other sweeteners…

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2 Comments »

  1. cheri felix said

    Hi Julia, It’s ONE of your fav groupies. I made your banana cookies again today but also added walnuts (along with seeds) and coconut oil and since I like to go off recipe I used whole oats to bind it since I added oil and extra bananas. LOVE them (wait is that bragging or complimenting?).

    Question: Is sweet rice flour different than rice flour? I didn’t see sweet rice flour so I bought rice flour. If I used just rice flour in this recipe what difference would I see?

    Thanks and oh yeah, you are amazing!
    cheri

  2. […] Buttercup (or any Winter squash) Tart Carrot Cake Raw Pear and Walnut Tart (no recipe online yet, but throw some walnuts, fresh ginger, cinnamon, and […]

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