Not your traditional Carrot Cake

This has to be one of my all time favorite dessert recipes. It has carrots, which is a bonus if you're trying to include more veggies in your diet (however, I don't think it really counts with all the sugar that goes with it, but...oh well) This has a light texture, and not that much of a carrot taste. I don't add nuts or raisins because I prefer it to be plain with a light orange coconut frosting. I'll have to take a picture next time I make it, but I figured posting the recipe was a good start. 

SUGAR Mixture:

1 cup granulated sugar

1 cup brown sugar

3/4 cup olive oil

-Mix in a large bowl (it will look kind of like sand)

 

Flour mixture: In a seperate bowl, mix together

2 cups brown rice flour

1 tsp xanthum gum

2 Tablespoon Baking powder

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

 

Mix together, then add to sugar mixture

2 tsp vanilla extract

4 eggs (at room temp)

 

Add FLOUR Mixture to SUGAR Mixture. (everything shoudl be mixed together now)

If you have carrot pulp from juicing this is preferable but shred about 1 1/2 lbs of carrots. When you add to the FLOUR and SUGAR mixture it should be about 3 cups. Mix well, add Pecans or other nut (if you like nuts in your cakes)

 

Now everything should be mixed together. Seperate into two round baking pans, coated with coconut oil, or a nonstick product. (to make it easier to get out, put parchmant paper on the bottom)

 

Bake at 350 degrees for about 35 min, until a toothpick put in the middle comes out clean. Let cool for about 5-10 mins. Remove from pan. Now make frosting

 

FROSTING:

1/4 cup virgin coconut oil

about 1 cup powdered sugar

 

If you'd like orange frosting, then zest one orange and add juice-- mix to desired consistancy (adding powdered sugar as needed). Or if you like plain, add about 1 tsp of cinnamon or other desired spices (such as nutmeg, cloves, ginger)

 

These also turn out well as cupcakes, mini cupcakes, mini bundt cakes, layer cake, rectangle cake...you get the idea