Best Carrot Cake

Carrot cake is a big deal in our house. My husband, not much of a cake eater, much more of a pie guy, loves this recipe. For me, carrot cakes are too often about the cream cheese frosting; I prefer a moist, light, richly flavored cake over gooey frosting any day. This time, I got it. Loving this recipe.

Makes 10-12 servings

Ingredient List: 

2 medium carrots, grated

2 teaspoons pure vanilla extract

3/4 cup coconut sugar

1/4 cup avocado oil

2 servings Bob's Red Mill Egg Replacer (or 2 teaspoons baking soda with 2 teaspoons apple cider vinegar)

2 cups Super Sprout Whole Wheat Flour

pinch sea salt

generous pinch cinnamon

2 teaspoons baking powder

1 teaspoon baking soda (eliminate if using the egg replacer above with baking soda)

1 cup coarsely chopped walnut pieces

 

 

Step By Step Instructions: 

Preheat oven to 350o and lightly oil a standard bundt pan.

Mix together grated carrot and other wet ingredients, down to egg replacer. 

Mix in flour and other dry ingredients, except walnuts

Mix in 1 cup water and stir to form a thick cake batter. Fold in walnuts and spoon batter into prepared bundt pan.

Bake for 40 minutes or until a toothpick inserted in the cake comes out clean.

Allow to stand for 10 minutes before turning it out onto a platter. Cool completely before serving. 

Cook's Tip: You can make a vegan frosting with cream cheese and Suzanne's Specialties Rice Mellow Whip or glaze the cake by heating brown rice syrup to a boil and spooning over cake.