21 Years Of Carrot Cake Recipe

Name: 21 Years Of Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup raw sugar; 2 cups all-purpose baking flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3/4 cup melted coconut oil; 3 eggs; 1 teaspoon vanilla; 2 1/2 heaping cups of grated carrots; 1 cup roughly chopped walnuts; 1 1/2 cups crushed pineapple (strained lightly); 1 cup (optional) raisins; 1 cup reduced-fat coconut milk; 1/4 cup coconut oil; 1/2 cup brown rice syrup; sprinkling of shredded coconut

Servings: persons

3/4 cup raw sugar
2 cups all-purpose baking flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup melted coconut oil
3 eggs
1 teaspoon vanilla
2 1/2 heaping cups of grated carrots
1 cup roughly chopped walnuts
1 1/2 cups crushed pineapple (strained lightly)
1 cup (optional) raisins
1 cup reduced-fat coconut milk
1/4 cup coconut oil
1/2 cup brown rice syrup
sprinkling of shredded coconut

1
Preheat the oven to 350u00b0 F. In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a larger bowl, beat the eggs and add the sugar. Slowly beat in the coconut oil, vanilla, and pineapple. Add the flour mixture and stir gently with a rubber spatula until just incorporated. Finally, stir in the carrots and walnuts. I decided to make these in mini loaf molds, but it would also work in large loaf or round pans. Depending on your preference, grease your pan(s) and fill to 3/4 full with cake batter. Bake for 25 to 30 minutes. Remove from oven and let cool before drizzling with coconut glaze.
2
For the glaze, mix together melted coconut oil, coconut milk, and brown rice syrup until it forms an even consistency. Pour into a small glass container and store in the fridge. When the cake is done, shake and pour over hot cake and with a happy heart.

1378

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup raw sugar, 2 cups all-purpose baking flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, 21 Years Of Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

21 Years Of Carrot Cake

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