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carrot cake



Carrot Cake for the win!

Carrot cake…it just makes me think that I’m eating healthy. Am I? No, of course not! But it’s the thought that counts, right? No one eats cake to feel good about themselves. But it is ohhhh sooooo worth it! The only thing better than eating it is making it!

Now I normally make those healthy recipes…but today I just had to share this amazing carrot cake recipe, because, well it was AMAZING! You literally will never make another cake again.


Look at those layers!



What You’ll Need

1½ cups white sugar

½ cup coconut oil

3 eggs

¾ cup sour milk, put 1 tsp lemon juice in a your measuring cup and then fill to ¾ cup with milk, let sit for 3-5 minutes

2 tsp vanilla

2 cups flour, I did one cup whole wheat one cup all purpose

2½ tsp cinnamon

2 tsp baking soda

½ tsp salts

2 cup finely shredded carrot. (don’t do the big shred or they will still be a little crunchy even after cooking)

1 cup apple sauce ( or crushed pineapple)

1 cup shredded coconut

What You’ll Do

Preheat oven to 350 and grease and flour two circle cake pans. (I also lined mine with a cutout of waxed paper to make them come out nice and perfect (picture below)

In your mixer or with a hand mixer, combine sugar, oil, eggs and milk. Mix well.

Add vanilla and mix until combined

Add flour, cinnamon, baking soda and salt and mix until combined.

Next fold in the carrots, coconut, and apple sauce. Fold them in until they are evenly distributed throughout the cake.

Pour half of the batter into each cake pan.

Bake at 350 for 45-50 minutes or until toothpick comes out clean from center of cake.

Let cool completely before frosting.

Enjoy this wonderful goodness 🙂

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