I turned 33 last week, and in celebration I wanted to recreate the most delicious carrot cake recipe that my brother has been making for several years now. He’s baked it for every special occasion- birthdays, bridal showers, Christmas… and I just needed a taste of home. Also, my amazing parents bought me my very first KITCHEN AID, so I obviously had to bake a cake. The original recipe is from The Pioneer Woman and is located here. If you are not gluten-free, don’t mind a lot of sugar and butter and heaven- GO BAKE THIS. Otherwise, look below for my slightly more healthy version. Bombs away!
Kay’s Carrot Cake of Your Dreams
(adapted from the Pioneer Woman)
1.5 cups coconut sugar
3/4 cup coconut oil (melted)
1/4 cup grassfed butter (melted)
2 cups gluten-free all purpose flour
1/4 cup collagen powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2.25 cups grated carrots
1 stick salted butter (room temperature)
1 package of greek yogurt cream cheese (room temperature)
2 cups powdered sugar
2 teaspoons vanilla
1. Use a mixer to cream together the coconut sugar, melted coconut oil, and melted butter until just mixed.
2. Add in all 4 eggs and mix together until creamy.
3. Scoop out flour by the spoonful into a measuring cup and add to batter along with baking soda, baking powder, cinnamon, salt, and collagen. Mix well.
4. Add in grated carrots (I used the pre-packaged matchsticks chopped even more in my Ninja blender) and mix until combined.
5. Pour into a 9″ round springform pan and bake at 350 degrees for about 35 minutes.
6. When a toothpick is poked into the center, it should come out clean and the edges should be crusty.
7. Make frosting by combining the butter and cream cheese with a mixer. Once creamed together, add in the sugar and vanilla until it has a smooth consistency.
8. Allow cake to cool completely before removing from pan and frosting.
9. Slice and go to heaven, because this cake is too delicious.