• Elisa Juarez

Favorite Carrot Cake

Updated: Sep 11

1-1/2 cups organic coconut oil 1-1/4 cups organic cane sugar 4 cage-free eggs, well beaten 3 cups grated organic carrots 1 cup organic oat flour 1 cup unbleached flour 1/2 tsp. sea salt 2 tsp. soda 2 heaping teaspoons ground cinnamon 2 teaspoons ground allspice 1 cup chopped pecans or walnuts 1 tsp. vanilla

FROSTING: 1/2 cup butter, melted 1 8-ounce pkg. cream cheese, softened 2 cups sifted, powdered sugar 1 tsp. vanilla


Cream oil and sugar. Add eggs and carrots; mix well. Mix dry ingredients. Add flour mixture to carrot mixture, a small amount at a time, beating well. When blended, add pecans and vanilla. (This mixture will fit into a Cuisinart processor.) Pour into a 10 X 14" greased and sugared pan and bake at 325 degrees for 1 hour. Cool slightly before frosting.


Frosting: Combine butter and cheese with sugar and beat well. Add vanilla; mix well and spread on cooled cake.


This frosting has become our family favorite and we use it on chocolate cake as well !



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