Healthier Zaar Carrot Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
17 muffins or one 9x13 pan
- Serves:
- 17
ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour (or additional all-purpose can be used)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup white sugar
- 1⁄2 cup coconut oil (or vegetable oil)
- 1⁄2 cup applesauce
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1⁄2 cups carrots, shredded (just 2 cups works too)
- 1 cup flaked coconut
- 1 cup walnuts, chopped
- 1 (8 ounce) can crushed pineapple (I blend this slightly to further break it up)
directions
- 1. Preheat oven to 350 degrees F; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
- 2. Mix powders (except sugar) in a large bowl; make a well in the center.
- 3. In separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
- 4. Stir in carrots, coconut, walnuts, and pineapple. Pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
- 5. Bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes). Test for doneness with a toothpick or knife before removing from oven.
- 6. Optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla. (Wow. The frosting keeps a long time in the fridge as well.)
- Enjoy! I freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags-- mostly to keep us from eating them nonstop when they're fresh. Yes, they really are that good.
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RECIPE SUBMITTED BY
<p>I've got two kids, a husband, an old dog, an old house, and a passion for thrift store shopping, gardening, and raising my kids to follow Christ.</p>