Nut-Free Carrot Cake

YUM

Jan 27

I am so excited to share this recipe with you! This might be the best cake I have ever made (proud new baker here). AND it has veggies. Everyone wins. What a great start to 2021. HAHA I’m all jokes. But for real, give yourself a break. January can be draining with all the healthy resolutions and restrictions we impose on ourselves. Here’s my advice: EAT THE CARROT CAKE.

Okay, I’ll just start by saying that Chris loves all the things I don’t know how to make. I called in the big guns for this one and asked his sis, Sheila, for guidance. She’s a jack of all trades. She can literally bake, make, or draw anything you put in front of her. Of course she has a flawless carrot cake recipe.

Let’s bake a cake!

You’ll need:

Cake

2 cups shredded carrot
1 oz can crushed pineapple
4 eggs
1/2 cup raisins
1/2 cup coconut flakes
2 cups all-purpose flour
2 tsp baking powder
1 1/2 baking soda
2 tsp cinnamon
1 1/2 tsp salt
1 1/2 cup sugar
1 1/4 cup vegetable oil

Frosting

1/2 cup unsalted butter (room temperature)
8 oz cream cheese
1 tsp vanilla
2 cups powdered sugar (plus more to taste)
You can add lemon zest if you want to get wild

Preheat oven to 350 degrees.

Step 1:

Grease and flour two 9-inch round cake pans (and a 6-count cupcake tin). The recipe actually makes three 9-inch round cake pans, but I only had two. And honestly, I wish I would have made all cupcakes!

Step 2:

Mix sugar, oil and eggs together.

Step 3:

Sift the dry ingredients into the wet mixture. Mix well.

Step 4:

Add shredded carrot, pineapple, raisins and coconut flakes.

Step 5:

Bake for 35-40 minutes. Let cool.

To make the frosting:
Combine butter, cream cheese and vanilla. Gradually add powdered sugar to taste. You can add a splash of milk if the mixture is too thick.

Now that your cake has cooled, frost your layers! LOL. This was not easy, BUT it tasted better than ever. Next time I’m sticking to cupcakes.