A slightly healthified carrot cake that still satisfies your cake craving
When I was younger, every Sunday my family had lunch with my grandmother. One of the places we went had a dessert bar with lots of different cakes. For some reason, the carrot cake always stuck out to me. How could a vegetable be so tasty? I was also in awe of the cute frosted carrots on top of the cake.
For some reason I never made my own carrot cake. Something about it was a mystery to me. One day I came across this delicious recipe. It’s not your traditional carrot cake, but still uber delicious. Every spring I yearn for the day I make that recipe.
This year I decided to try my own recipe. I was going for more of a sturdy bar, but instead came out with a delicious moist cake. I added in some oat and whole wheat flour for a sweet, yet slightly healthier carrot treat.
- 1/4 cup rolled oats, ground
- 1/4 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups shredded carrots, about 4 carrots
- 1/4 cup almond milk
- 1/4 cup canola oil
- 1/2 cup shredded coconut
- 1/2 cup powdered sugar
- 1 tbsp almond milk
- 1/4 tsp vanilla extract
- Preheat oven to 350 degrees.
- Grease an 11 x 7 inch pan
- Shred carrots in food processor.
- Pulse oats in food processor.
- Combine oat flour, whole wheat flour, all purpose flour, sugar, brown sugar, baking soda, baking powder and cinnamon in large bowl. Once combined, fold in shredded carrots.
- Mix in canola oil and almond milk. Fold in shredded coconut.
- Spread in prepared pan.
- Bake for 35 minutes or until toothpick inserted in center comes out clean.
- Cool at least 30 minutes.
- Prepare icing by stirring together powdered sugar, almond milk and vanilla extract. Once combined, drizzle over slices of cut cake. Allow to set, if desired.