The Best Carrot Cake

The Best Carrot Cake

Posted by Emma on Mar 13th 2019

This cake is full of shredded carrot, fruit, and spices. It isn’t fancy, but absolutely delicious. The cake itself is dairy free, but if you do indulge in dairy this cake is incredible with cream cheese frosting. Instead of canned pineapple you can use about ¼ cup of applesauce ¼ cup shredded apple as a replacement.

Beat on high until light and fluffy:

¾ Cup Brown Sugar

½ Cup Coconut Oil

1 tsp. Vanilla

Add and lightly stir in:

2 Eggs

½ tsp Salt

1 tsp. Cinnamon

½ tsp ground ginger

¾ tsp. Clove

Mix Together, then add and mix till blended:

1 Cup White or Whole Wheat Flour

1 Cup Carrot, Grated

1 tsp Baking Powder

8 Ounces Crushed Pineapple (or apple)

¾ tsp Baking Soda

In a greased 9 x 13 pan Bake at 350 for approximately 40 minutes, or until toothpick comes out clean.

Cream Cheese Frosting:

Beat together

½ Cup Butter

3 Tbsp Cream Cheese

1 tsp. Vanilla

About 2 cups of Powdered Sugar

A pinch of Salt

Beat on high until really fluffy, adding a tsp of milk at a time, if needed.