No BS Carrot Cake
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Carrot Cake
  • 2 Cups White Whole Wheat Flour + more for dusting pan
  • 2 Cups Shredded Carrot
  • 8 oz. Crushed Pineapple, drained
  • ¾ Cup Melted Coconut Oil (cooled)
  • 2 Teaspoons Vanilla
  • 4 Eggs, room temperature
  • 1½ Teaspoon Baking Powder
  • 2 Teaspoons Baking Soda
  • 1¾ Cup Coconut Sugar
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Nutmeg
  • ⅛ Teaspoon Cloves
  • 1 Teaspoon Salt
  • Optional: ½ Cup Raisins
Frosting
  • 8 oz. Greek Yogurt Cream Cheese, softened (or sub light cream cheese)
  • 3 Cups Powdered Sugar
  • 1 Teaspoon Vanilla
  • ¼ Cup Unsalted Butter, Softened
  • 1-2 Tablespoons Almond Milk
Instructions
To prepare the cake:
  1. Preheat the oven to 350F. Grease two 9 inch round cake pans with coconut oil and dust with flour. Set aside.
  2. In a large bowl, use an electric mixer to mix together coconut sugar, coconut oil and vanilla. Add in your eggs two and a time, and mix until well combined. Fold in carrots and set aside.
  3. In a separate bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon. Mix until well combined.
  4. Slowly add the dry ingredients to the wet mixture and stir until well combined and a thick batter forms. It is ok if the batter is a little lumpy. Gently fold in raisins if using.
  5. Divide the batter among the two pans, and bake for 20-25 minutes or until a toothpick comes out clean (my cake took 25 minutes).
  6. When done, allow the cake to cool in the pan for 15-20 minutes, or until cool enough to handle. Transfer to a wire rack to cool completely.
  7. While the cake is cooling, prepare the frosting by combining the cream cheese, butter and vanilla with an electric mixer until smooth. Then, slowly add in the powdered sugar until the frosting comes together. If the frosting is too thick, add almond milk 1 Tablespoon at a time to thin it out. Place frosting in the refrigerator until cake is ready to frost.
To frost the cake:
  1. Transfer one of the cake layers to a cake stand and top with a smooth layer of frosting. Top with second layer of cake and smooth on an additional layer of frosting. I like the look of "naked" cakes so I used more frosting in the middle. Feel free to frost the sides and decorate however you like!
  2. Store cake in a sealed container in the refrigerator.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/carrot-cake/