Whole Wheat Carrot Cake with Dairy-Free Frosting
Ingredients
- 1 ¼ cups coconut palm sugar or granulated sugar
- 1 ¼-1 ½ cups unrefined oil I use melted coconut oil, but olive or high-oleic safflower is fine, too
- 3 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups plus 1 Tablespoon whole wheat pastry flour divided
- 1 Tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons sea salt
- 1 cup unsulphured golden raisins or dark raisins if you prefer
- 1 cup walnuts chopped
- 1 pound carrots shredded (about 4 cups)
- ½ cup fresh pineapple finely chopped (or frozen, thawed)
- Raw Cashew Frosting optional
Instructions
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 13”x 9” pan.
- Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until thick and sugar has dissolved a bit. Add the vanilla and stir to combine.
- In another bowl, whisk together 2 ½ cups flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. In a small bowl, combine the raisins and walnuts with 1 Tablespoon of flour and add to batter. Fold in the carrots and pineapple and mix well.
- Pour batter into pan. It should be super thick. Bake for 45–55 minutes, or until a toothpick comes out clean. Allow cake to cool completely in pan over a wire wrack.
Notes
If you like things very sweet, you can increase the sugar to 1 1/2 cups and the recipe will work fine. I also give a range for the oil. Use 1 1/4 cup if you plan to eat it all the same day it's made and if you like a lighter cake. Use 1 1/2 cups if you like it a little heavier and if you want it to cake to stay moist for several days. I used 1 1/2 cups in these photos and 1 1/4 cups in my classes.
Raw Cashew Frosting:
This is a lovely, just-sweet-enough frosting which you can use for lots of cakes and cupcakes. It is dairy-free and if you use maple or agave, it is also vegan. You cannot substitute another oil for the coconut oil, since that’s what helps the frosting become firm and spreadable once it has been refrigerated. I use Grade A maple syrup here, which is less mapley than Grade B. 2 cups raw cashews, soaked in water for at least 5 hours ½ cup unsweetened almond milk or water (water is just as good) ¼ cup unrefined coconut oil, melted 3 Tablespoons raw honey, Grade A maple syrup or agave ¾ teaspoon pure vanilla extract pinch or 2 of fine grain sea salt Process all ingredients in a food processor, scraping down the sides if necessary, until perfectly smooth. This can take 5-6 minutes. Or use a high powered blender like a Vitamix for about 45 seconds. Refrigerate to allow it to firm up enough to a spreadable consistency. Keep refrigerated until ready to use.
This is a lovely, just-sweet-enough frosting which you can use for lots of cakes and cupcakes. It is dairy-free and if you use maple or agave, it is also vegan. You cannot substitute another oil for the coconut oil, since that’s what helps the frosting become firm and spreadable once it has been refrigerated. I use Grade A maple syrup here, which is less mapley than Grade B. 2 cups raw cashews, soaked in water for at least 5 hours ½ cup unsweetened almond milk or water (water is just as good) ¼ cup unrefined coconut oil, melted 3 Tablespoons raw honey, Grade A maple syrup or agave ¾ teaspoon pure vanilla extract pinch or 2 of fine grain sea salt Process all ingredients in a food processor, scraping down the sides if necessary, until perfectly smooth. This can take 5-6 minutes. Or use a high powered blender like a Vitamix for about 45 seconds. Refrigerate to allow it to firm up enough to a spreadable consistency. Keep refrigerated until ready to use.