Go Back
Print Recipe

Carrot Cake

Chock full of nuts, fruits and carrots
Cuisine: American
Servings: 12

Ingredients

For Cake

  • 3 eggs, room temperature
  • 3/4 cup buttermilk
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup oat flour (or ground oats)
  • 3 Tbsp ground flaxseed
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots
  • 1 cup unsweetened coconut, flaked or shredded
  • 1 cup raisins
  • 1 cup canned crushed pineapple with juice
  • 1 cup toasted pecans, chopped

For Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/4 cup maple syrup
  • 1/2-1 cup powdered sugar

Instructions

For Cake

  • Preheat oven to 350 degrees F and grease an 8 x 12 pan.
  • In a medium bowl, sift together all flours, flaxseed, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine eggs, buttermilk, applesauce, oil, sugar and vanilla. Mix well and then completely incorporate in flour mixture.
  • In a medium bowl, combine shredded carrots, coconut, raisins, pineapple and toasted pecans
  • Using a large mixing spoon, add carrot mixture to batter and fold in well.
  • Pour into prepared 8 x 12 inch pan and bake at 350 degrees about 1 hour. Check center with toothpick to ensure doneness.
  • Allow to cool before spreading with cream cheese frosting.

For Frosting

  • Add all ingredients to mixing bowl and mix on high speed until fluffy. After starting with 1/2 cup powdered sugar, add more to taste, if needed. Spread on cooled cake. Refrigerate until ready to serve.