Friday, April 18, 2014

Moist carrot cake with cream cheese frosting

Til the Easter season!
I haven’t found my way to The Purple Carrot in far too long and after making this carrot cake a few days ago, I knew it was the perfect thing to share. We found it to be extremely moist and delicious! I’ve been doing a lot of juicing lately as well and I never know what to do with all that pulp. 
Enter: a great way to use up pulp from juicing carrots!
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Moist carrot cake with cream cheese frosting (makes one 9x13 inch pan or two 9 inch cake pans)
*adapted from All Recipes
  • Carrot cake
  • 4 eggs
  • 1 1/4 cups melted coconut oil
  • 1/3 cup milk
  • 2 cups cane sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspooons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots (I used the pulp from juicing carrots, works great!)
  • Cream Cheese frosting
  • 1/2 cup butter, softened
  • 8 ounce cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon almond extract (or vanilla – I ended up using almond because I was out of vanilla and ended up loving the flavor with this cake)
  1. Preheat oven at 350 degrees and grease two 9 inch cake pans or one 9x13 inch pan
  2. In large mixing bowl, beat together eggs, coconut oil, sugar, vanilla and milk
  3. Mix in flour, baking powder, baking soda, salt and cinnamon
  4. Stir in carrots
  5. Bake for about 45 minutes or until toothpick in center comes out clean
  1. Combine all ingredients and beat until mixture is smooth and creamy.
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Nom, nom, nom!
Happy Easter, all Smile

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