Take your typical carrot cake, but lets make it different…. does that even make sense 😉
I have been wanting to make a carrot cake for some time now and I wanted to make it will a little more nutritional value. That’s why I love using coconut flour, oat flour, or almond flour in my recipes. I don’t necessarily make them gluten free, but I love to mix up the flours while still using all purpose flour. In this recipe I am using coconut flour. Which I think goes really well with the shredded carrots and coconut.
1 cup butter
1/2 cup Splenda
1 cup brown sugar
2 tsp vanilla
1 cup all purpose flour
1 cup coconut flour
2 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 1/2 cups shredded carrots
1 cup shredded coconut (I used unsweetened)
8 oz 1/3 less fat cream cheese ROOM TEMPATURE
4 tbsp butter ROOM TEMPATURE
1 tsp coconut extract
4 cups powdered sugar
Preheat oven to 350 degrees. In a stand mixer add butter, splenda, brown sugar, eggs, and vanilla. Mix on low speed until eggs are combined. Add AP flour, coconut flour, cinnamon, baking powder, and baking soda. Mix until combined, then add carrots and coconut. Add to a greased bundt pan. You could also use a 9×13 pan or use to make cupcakes. Either way, make sure your pan is greased first. Bake for 25-30 minutes.
Clean your mixing bowl, make sure the inside has dried completely. Add the cream cheese, butter, and coconut extract to the mixing bowl. Turn to a low speed, add 1/2 cup of the powdered sugar at a time. Adding the powdered sugar slowly will help so it doesn’t fly everywhere. Once you have added all the powdered sugar, turn the mixer to speed 2 or 3 for 2 minutes. This will allow the frosting to be more whipped.
Add to the cake after the cake has cooled for 10 minutes.