What’s your favorite dessert? Brownies, cookies, cake…? It’s so hard to choose! In the top five for my family is carrot cake- except for my picky daughter... she’ll realize one day what she’s been missing out on. Nick and I actually chose to have carrot cake served at our wedding. It was unique and delicious!
Throughout the years, I’ve experimented and made my own recipe for our family. There are two ingredients I add that give it the perfect texture and flavor… pineapple and raisins! I use way less sugar than what most recipes call for, but by adding the pineapple and raisins you not only get a hint more sweetness, but you add an element of moistness to your cake as well.
In addition to this cake being low in sugar, it’s also gluten free! You can even make the icing sugar free for those who may need it (details below). You can play with the frosting recipe to fit your needs. Heck, you can even make this cake into cupcakes and forget the frosting, and you could do breakfast muffins- we’ve got all the options. So, are we ready to bake?!
Here’s what you’ll need:
4 eggs, beaten
2 cups GF baking flour- lightly packed (Bob’s Red Mill works great)
1 cup pure cane sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. baking soda
3 cups finely shredded carrot- lightly packed
¾ cup coconut oil, melted
¼ cup (or more) chopped pecans
½ cup crushed pineapple- lightly drained
¼ cup (or more) raisins
First, preheat your oven to 350. Then, beat your eggs and set aside to get them to room temperature for a few minutes.
In the meantime, go ahead and grease two 9 inch round cake pans (could make a sheet cake in a 9 x 13, but the layers with that extra bit of frosting in the middle is delightful!) Line with wax paper for easier removal of cakes.
In a large bowl, combine your flour, sugar, baking powder, cinnamon, salt, and baking soda and set aside.
In another bowl, combine your carrots, beaten eggs, and oil. Mix well and combine the carrot mixture with the dry ingredients.
Now, it’s time for your “extras”. Add your pineapple, raisins, and pecans and mix well.
Pour into the two round pans and bake for 30-35 minutes until the middle can pass the toothpick check 😉
Let the cakes cool on a wire rack for a bit before removing them from pans. *Once they have cooled, you can top with your icing (see below for recipe)
Maple Cream Cheese Frosting (w/ Sugar Free Option!)
8 oz. cream cheese (@ room temperature for softness)
¼ cup sugar free maple syrup (or pure maple syrup)
1 tsp. vanilla extract
*can add about 2 tbsp. powdered sugar for fluffier texture
Just combine your ingredients and mix with your hand mixer until it is the consistency and texture you like.
Frosting Tips-
If you’re making your icing ahead of time, you’ll need to refrigerate and then be sure to set out a few minutes before spreading it on cakes so it can soften back up. You can easily double this recipe, but this is enough to spread a layer between the cakes and also a layer on top of the cakes. I usually do not do the sides. This gives just the right amount of texture, contrast and sweetness that my family likes. But as always, you do you 😊
After the cake is all finished, it’ll taste even better when it is chilled. Keep it refrigerated before eating. Enjoy after your Easter dinner or in our case this year… for a family birthday celebration! We’re always in the mood for carrot cake!
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