Best Ever Carrot Cake

This is the carrot cake recipe to end all carrot cake recipes! It’s moist, hearty and delicious. There’s something about carrot cake that just feels healthy — all those pieces of carrots and nuts and coconuts, and yet it satisfies the sweet tooth beautifully.

Inspired by Isa Chandra Moskowitz’s recipe in Vegan with a Vengeance, I simply swapped out the refined flour for Whole Wheat Pastry flour and the sugar for Sucanat.

Here’s what you need:

• 2 cups Whole Wheat Pastry Flour
• 1/3 cup oat flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoons salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup organic pineapple juice
• 1/2 cup canola oil
• 1/2 cup Sucanat
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 cup walnuts, roughly chopped (You could also use macadamia nuts)
• 1 Tablespoon fresh ginger, minced
• 1 cup unsweetened shredded coconut
• 3 cups carrots, grated

1. Preheat the oven to 350. Lightly grease two 8-inch cake pans.
2. In a large bowl mix flour, baking powder, baking soda, salt and all ground spices.
3. In a seperate mixing bowl, combine the pineapple juice, oil, Sucanat, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, combine well. Fold in the nuts, ginger, coconut and carrots.
4. Divide the batter into the two pans and bake for 40-45 minutes. Let cool in pans. Remove from pans and put a layer of frosting (recipe below) between the layers, and another layer of frosting on top.

Cream Cheese Frosting

• 12 oz vegan cream cheese
• 1 Tablespoon vanilla extract
• 1/4 teaspoon salt
• 8 cups powdered evaporated cane sugar

1. Combine the cream cheese, vanilla and salt with an electric mixer on medium speed until smooth. On low speed add the sugar about 1/2 cup at a time. Increase the speed and beat until fluffy.

Did you try this recipe? Let me know how you liked it below…

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