Carrot Cake

August 1st, 2013 | Posted by Milana in Dessert | Thanksgiving


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INGREDIENTS:
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped

DIRECTIONS:
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.

Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.

Cream Cheese Frosting:
16 oz. Cream Cheese, room temperature
1-1/2 cups confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Beat all ingredients in a mixing bowl and frost your cake as you like! Enjoy!

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Rating: 5.0/5 (3 votes cast)
Carrot Cake, 5.0 out of 5 based on 3 ratings

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