If you're thinking "carrot cake is disgusting" I am right there with you! That's why I made it delicious!

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When I see carrot cake on a menu, I groan and think whyyyy does that even exist?

When a server asks me if I'd like dessert and I ask what they have and they say carrot cake my face does this thing it scrunches itself up like it's trying to hide inside of itself ... "none for me, thank-you."

Why is that?
Some people are ALL ABOUT the carrot cake.

Have I just never had a "good" one?
That can't be it. My dad's been serving carrots in the form of cake for decades and people love it. Can't be that.

As you should know by now, I love a challenge and this seemed to be calling out to me soooo...

Remember all that left over carrot pulp from my post the other day about carrot veggie patties- the one where I told you to keep the leftovers??

Well, there was tons of extra pulp and so this carrot cake was born that even I like!

What's the key ingredient that made it go from no thank you to yes please?

Check it out!

What you need:

4 cups gluten free flour (I use sweet potato)
4 cups carrot pulp
1 1/2 cup coconut oil
3/4 cup maple syrup (or other organic, plant based alternative)
6 tbs chia + 18 tbs water (1 x 3 for each 'egg')
1 tbs vanilla (or 1/4 vanilla bean)
1-2 tsp allspice
1-2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp salt
Optional Additives:
1 cup coconut shreds
1 cup raisins
Icing
1/4 cup carrot juice
3/4 cup coconut shreds
2 cups coconut cream
1/4 cup maple syrup
1 tbs vanilla

AND THE SECRET INGREDIENT!

Which is...

COFFEE!

Yep! No milks, no creams, COFFEE! (1/2 a cup to be exact!)

To be honest I wasn't sure how this was going to turn out but it was kind of like magic!

What to do:

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Mix the dry ingredients together in a big bowl (spices, baking soda/powder, salt)

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Add in the flour (this is purple sweet potato so it's gluten free and amazing!)

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Whisk these ingredients together then set aside.

Mix the chia 'eggs', vanilla, sweetener and the coconut oil together.

Stir together until it's all blended into a wet consistency (like shown here!)

Add in the carrot pulp and stir all together!

Optional: stir in raisins and coconut shreds!

Now is secret ingredient time, pour the black coffee into the bowl!

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Mix everything together well then pour it into a cake pan and bake for 40 minutes on 190'C.

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While it's baking, smooth together coconut cream, maple syrup and vanilla for the icing!

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Pour the carrot juice in a bowl and soak 1/2 of the coconut shreds inside! (They will become orange and look beautiful on top!)

When the cake is ready, spread the coconut cream icing on top, sprinkle with both orange and white coconut shreds and top with some raisins.
Put back in the oven for about 10 minutes! (Oven times may vary so use a toothpick to see if your cake it cooked all the way through!)

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Who said carrot cake couldn't be delicious?

I hope you enjoy! 🥕
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My heart's in charge here. I write about what I feel in the moment. What inspires me, what drives my passion!
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