Dense and Luscious Carrot Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-24 servings
 
Dense, rich, chunky carrot cake with a luscious cream cheese frosting!
Ingredients
  • 3 cups organic all-purpose flour or whole wheat pastry flour or, Cassava Flour (see Kate's Tips below)
  • 2¼ cups sugar or coconut sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1½ cups coconut oil, organic olive oil, or grapeseed oil
  • 4 large organic eggs lightly beaten
  • 1 tablespoon vanilla
  • 1½ cups chopped walnuts or pecans
  • 1½ cups shredded coconut
  • 1⅓ cups shredded raw carrots ( or cooked and pureed carrots)
  • ¾ cup crushed pineapple
Instructions
  1. Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you're using the large pyrex.
  2. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple.
  3. Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 50-60 minutes.
  4. Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.
Recipe by Kate Battistelli at https://katebattistelli.com/food/desserts/dense-and-luscious-carrot-cake/