Carrot Cake
A moist and delicious cake naturally sweetened with maple syrup. With toasted coconut and pecans topped with a delicious lightly sweetened cream cheese frosting.
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Servings: 12 slices
Equipment
- medium baking sheet
- (2) 9 inch circle baking pans
- parchment paper
- medium mixing bowl
- large mixing bowl
- spatula
- stand or hand mixer
Ingredients
- 1½ cups pecans, chopped divided (½ for inside the cake and ½ for decorating)
- 1 cup shredded coconut, unsweetened divided (½ for inside the cake and ½ for decorating)
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup avocado oil or other vegetable oil
- ¾ cup pure maple syrup
- 4 large eggs
- 1 4 ounce jar carrot puree (baby food)
- 1½ tsp vanilla extract
- 2 cups baby carrots grated
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1 stick butter, unsalted room temperature
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Line the baking pans with parchment paper by cutting the paper into circles to fit the bottom of the pans. After lining, spray pans with nonstick cooking spray.
- Spread pecans and coconut on a baking sheet. Toast until golden (7-10 minutes).
- In a medium bowl combine flour, cinnamon, baking soda, salt, and nutmeg. In a large bowl, combine oil, maple syrup, eggs, carrot puree, and vanilla extract. Whisk until completely mixed. Stir the dry ingredients into the wet ingredients until just combined. Stir in carrots, ¾ cup of pecans, and ½ cup of coconut until combined but don't overmix.Spread batter evenly into the 2 prepared baking pans.
- Bake 18-22 minutes until a toothpick comes out mostly clean when poked into the center. Let cool completely in the pans before transferring or frosting.
Cream Cheese Frosting
- Beat cream cheese and butter together in a mixer until fully combined. Add powdered sugar, vanilla, and salt. Beat on low for a few seconds before turning the speed up to medium-high. Beat until smooth and creamy (2-3 minutes).
Assemble and Frost
- Once the cake is completely cool, slice off the rounded tops using a bread knife to create an even, flat surface if needed. Place one cake on a serving platter or on parchment paper.
- Add a scoop of frosting on the top and spread it out so it covers the cake. Top with the second cake then add a scoop of the frosting (if you didn't cut the cake to flatten, place the rounded side down). Spread frosting over the top and sides. I like to start with a thin layer then add to it. Decorate with remaining toasted pecans and coconut.
- Cover and store cake in the refrigerator for 4-5 days or at room temperature for 2-3 days.
Notes
- Carrots. Use baby carrots if possible as they are sweeter than large carrots. Grate the carrots yourself or use a food processor. Do not use storebought shredded or grated carrots, as they are not fine enough.
- Frosting. The frosting recipe doesn't make a large batch. Just enough to cover the cake and layer the center (Since the recipe uses less powdered sugar than most recipes). So if you want a more heavily frosted cake or if piping or decorating, make one and a half or two times the recipe.