Ingredients
Carrot Cake
2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking soda
1 teaspoon cinnamon, plus extra for carrots
1/2 teaspoon salt
¼ teaspoon nutmeg, plus extra for carrots
¼ teaspoon all spice, plus extra for carrots
¾ cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
4 large eggs
1 tablespoon honey, plus extra for carrots
2 tablespoons butter 3 cups shredded carrots.
Orange zest, a tablespoon or two of juice. (optional)
Cream Cheese Frosting
2 packages of cream cheese
6 tablespoons of softened butter
4 – 6 tablespoons of powdered sugar
1 teaspoon of vanilla extract
Instructions
Cook the carrots for about 10 minutes on medium heat. Add half a teaspoon of nutmeg, allspice, and cinnamon along with one tablespoons of honey. Pre-heat oven to 350 degrees. Grease and flour two 8-inch cake pans and set aside.
Whisk together the all-purpose flour, almond, baking powder, baking soda, spices, and salt. Set aside. In a large mixing bowl, whisk together sugars, eggs, and orange zest (if using). Stream in the oil and orange juice (if using) and mix until combined. Gently stir in the dry ingredients until well combined. Lastly, fold in the shredded carrots until evenly incorporated into the mix.
Evenly divide the batter between the prepared pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center of the cakes come out clean.
Cool for about 20 minutes before removing the cakes from their pans. Allow cakes to completely cool before filling and frosting. For the icing, combine cream cheese, softened butter, vanilla and powdered sugar until whipped and creamy consistency. Ice the cakes as desired and enjoy!
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