Best Carrot Cake

May 20, 2020

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.