I love this healthy and easy carrot cake recipe that is super moist with an outstanding spice flavour.
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GET THE RECIPE
Preheat the oven to 350F and prepare two 8-inch cake pans with parchment paper circles at the bottom. In a bowl, add the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
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Using a hand mixer, whisk together the eggs, applesauce, sweetener, and vanilla until combined. Add in the melted coconut oil. Add the dry ingredients to the large bowl, whisk the ingredients together.
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Scrape the edges with a spatula, and add the small-grated carrots. On medium speed, mix until carrots are fully incorporated and the batter is uniform. Do not overmix.
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Scoop the batter evenly into the prepared cake pans. Bake for 25 minutes. Test the doneness by inserting a toothpick and it comes out clean. Remove from the pan immediately and allow to cool on a wire rack.
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For the cream cheese icing, melt the butter in the microwave or over low heat in a small pot.Prepare icing according to recipe.
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Assemble and ice the cake according to recipe instructions. Keep your cake in the fridge until ready to serve OR allow to soften slightly prior to serving. Enjoy!!!
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