Carrot Cake (The Best Ever)

Carrot Cake


1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.



CARROT CAKE Low Carbohydrate

carrot_cake low carb

1 cup unblanched almond flour (3 1/8 ounces or 92 grams)
1 cup finely ground unsweetened coconut (3 1/8 ouces or 92 grams) *
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon xanthan gum

1 cup granular Splenda or equivalent liquid Splenda
1 1/2 teaspoons vanilla
1/2 teaspoon pineapple extract, optional
2 tablespoons oil
1 teaspoon blackstrap molasses
2 eggs
1/4 cup heavy cream
4 ounces carrot, finely grated (about 1 large carrot or 1 cup loosely packed after grating)

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla


Put everything except the frosting ingredients in a medium mixing bowl and beat well with an electric mixer until you have a very thick batter. Spread in a greased 8 1/2 x 6 1/2″ baking pan. Bake at 350º for 25-30 minutes. The cake is done when it no longer feels spongy when you lightly press it in the center. Cool completely before frosting. Store the frosted cake in the refrigerator.

Beat the frosting ingredients in a small mixing bowl with an electric mixer until fluffy. Spread over the cooled cake.

Makes 6-8 servings
Can be frozen

* Do NOT use commercial coconut flour in this cake. The results won’t be the same. I grind my coconut in a coffee grinder.

TIP: I made my frosting first so that I wouldn’t have to wash the beaters after making the cake batter. Keep the frosting in the refrigerator while making the cake. You may need to set the frosting out for a little while to soften it up before spreading it on the cake.

With granular Splenda:
Per 1/6 Recipe: 639 Calories; 60g Fat; 10g Protein; 17.5g Carbohydrate; 5g Dietary Fiber; 12.5g Net Carbs
Per 1/8 Recipe: 479 Calories; 45g Fat; 8g Protein; 13.5g Carbohydrate; 4g Dietary Fiber; 9.5g Net Carbs

With liquid Splenda:
Per 1/6 Recipe: 615 Calories; 60g Fat; 10g Protein; 11.5g Carbohydrate; 5g Dietary Fiber; 6.5g Net Carbs
Per 1/8 Recipe: 461 Calories; 45g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs