If you’re looking for a tasty carrot cake recipe for Easter, I made this one last year and it was a hit. I slightly adapted the ingredients from one I found online (sadly I can’t find it anymore!) and it was a hit! The frosting was also a huge success, so much that it has become the go-to frosting recipe around here and among my family; I seriously keep sending the recipe to everyone, so bookmark it or write it down because it’s a goody!
WHAT YOU NEED:
For the Cake:
. 1 cup regular flour.
. 1 cup wholewheat flour (feel free to use any flour you like).
. 3 tsp. cinnamon.
. 1/4 tsp. nutmeg.
. 1/4 tsp ground cloves.
. 1 tbsp. grated ginger.
. 2 tsp. baking powder.
. 1 tsp. salt.
. 1 tsp. baking soda.
. 3/4 cup greek yogurt.
. 1/4 cup coconut oil (melted).
. 1 medium carrot (grated).
. 1 cup raisins.
. 1/2 cup coconut palm sugar.
. 1/4 cup brown sugar.
. 3 eggs.
For the frosting:
. 1 cream cheese block.
. 1 cup powdered sugar.
. 1/4 cup fat-free plain greek yogurt.
. 1 tsp. vanilla.
WHAT TO DO:
. Preheat the oven to 350 degrees and grease a round baking dish.
. Combine all dry ingredients together (except the sugars) and set aside.
. In a different bowl, combine coconut oil and sugars. Add eggs one by one, making sure they mix in well.
. Mix wet and dry ingredients and add the grated carrot.
. Gently fold in the raisins.
. Transfer to your baking dish and bake for 30-45 minutes depending on your oven. I like to test a knife in the middle and when it comes almost completely dry I take it out.
. While you let it cool, make the frosting by beating all ingredients together.
. Once the cake has cooled off, proceed to decorate with the frosting and enjoy!
PS: if you’re curious about the cake stand, I found it at HomeSense 😉