Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Carrot Cake
Jenny from Smith & Truslow
1 double layer cake
30 minutes
30 minutes
American
Dessert
A lighter take on classic carrot cake: coconut milk replaces the butter and oil, and the sugar is cut by about a third, so the spices shine through. Our Organic Cassia Cinnamon and nutmeg warm up the grated carrots, walnuts, and coconut flakes. Top it with our Coconut Cream Cheese Frosting for a showstopping two-layer cake.
Ingredients
- 1 cup Coconut or Brown Sugar
- 1 cup canned coconut milk
- 3 Eggs
- 2 teaspoons Vanilla (or Bourbon)
- 1 teaspoon Baking Soda
- 2 cups All Purpose Flour
- 1/2 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- ¼ teaspoon nutmeg, ground
- 3 cups Carrots, grated
- 1 1/4 cups Walnuts (or pecans)
- ½ cup coconut flakes
- Coconut Cream Cheese Frosting
Directions
- Preheat oven to 350 degrees.
- Mix the sugar, coconut milk, eggs, and vanilla together.
- Add the flour, baking soda, salt, cinnamon and nutmeg and mix until just blended.
- Stir in carrots, walnuts (or pecans) and coconut flakes.
- Spread evenly in 2 greased 8” round baking pans.
- Bake for approximately 30 minutes. Bake until a toothpick inserted in the center comes out clean.
- After Cake is cool, ice with coconut cream cheese frosting.
