- Prep Time: 60 minutes minutes
- Cook Time: Not soon enough! minutes
Your Last Carrot Cake Recipe
Oh yes! I hope you got those others out of your system ’cause your search ends here! This is BY FAR the ABSOLUTE BEST carrot cake recipe you will ever have. No joke. No embellishment. It’s easy. It’s moist. And it’s covered in cream cheese. I drool…. The original recipe is from www.reallifedinner.com – Thank you, Chef!
Update - you can also make this in a double layer round by using 2 x 9" cake rounds and layering with cream cheese in the middle. Baking times will vary - this one baked in about 25-30 minutes, so check with a toothpick often!
Ingredients
- sugar - 1.5 cp
- avocado oil - 1/2 cp
- eggs - 3
- buttermilk - 3/4 cp
- vanilla - 2 tsp
- whole grain flour - 2 cp
- cinnamon - 2.5 tsp
- baking soda - 2 tsp
- sea salt - 1/2 tsp
- carrot - 2 cp finely shredded
- canned crushed pineapple - 1 cp (including juice)
- coconut - 1 cp shredded
- chopped walnuts - 1/2 cp, plus more for garnish
- Icing
- icing sugar - 2 cp
- light cream cheese - 2 x 8oz
- butter - 1/2 cp
- vanilla - 1 tsp
Instructions
- Grease a 4-mini loaf pan
- Using your mixer, combine well sugar, oil, eggs and milk
- Mix in vanilla
- Add flour, cinnamon, baking soda and salt until combined
- Fold in carrots, nuts, coconut and pineapple until evenly blended
- Pour evenly into the mini loaf pan
- Bake for 45-50 minutes or until you can poke a knife into the centre and it come out clean. RESIST THE URGE to remove it too quick or the centre will drop and the cake will be too mushy
- Let cool completely and ice
- Make the icing: blend all ingredients together and whip with your beater for minimum 5 minutes until icing is light and fluffy. Spread generously on each loaf (you will not use it all)
