Carrot Cake

Servings

1 double layer cake

Prep Time

30 minutes

Cook Time

30 minutes

Category

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.

Carrot 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

  1. Preheat oven to 350 degrees.

  2. Mix the sugar, coconut milk, eggs, and vanilla together.

  3. Add the flour, baking soda, salt, cinnamon and nutmeg and mix until just blended.

  4. Stir in carrots, walnuts (or pecans) and coconut flakes.

  5. Spread evenly in 2 greased 8” round baking pans.

  6. Bake for approximately 30 minutes. Bake until a toothpick inserted in the center comes out clean.

  7. After Cake is cool, ice with coconut cream cheese frosting.

Featured Ingredient:

All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

Organic Cassia Cinnamon Learn More

Why use our Cinnamon Cassia?

This recipe was tested with our Cinnamon Cassia which is ...

  • Darker, reddish-brown color
  • Stronger, more intense flavor
  • Slightly sweet with a kick of heat

The commercial-grade cinnamon that you see in grocery stores differs significantly from our metal-tested, freshly-ground, small-batch version. Once you try freshly ground cinnamon, you'll never go back.

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