Carrot Cake

I’ve got to start to thinking a little more about baking for the holidays, and this recipe is going to be included with one of our dinners.

One thing about coconut flour – just breakdown and buy it!  Natural Grocers is the most reasonable.  You’ll be able to put it to good use, particularly for holiday cooking.  I just leave mine stored in fridge.

Carrot Cake

Carrot Cake

This is my mom's recipe, and it's still my favorite. It's unbelievably moist and delicious.


  • 2 cups sugar
  • 1 1/2 cups oil
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups raw shredded carrots
  • 1/2 cup black walnuts (must be black walnuts for distinctive carrot cake flavor)
  • Frosting
  • 1 lb powdered sugar
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp vanilla
  • 2 tsp coconut flour (little more if consistency is too runny)*


  1. Heat oven to 300°.
  2. In the bowl of a mixer beat together sugar and oil.
  3. Add eggs one at a time, beating after each addition.
  4. In a separate bowl whisk together (to incorporate air, instead of sifting) flour, baking soda, cinnamon, and salt. Add to oil egg mixture and beat until just blended.
  5. Gently stir in carrots and walnuts.
  6. Divide batter between 2 greased loaf pans.
  7. Bake for about 1 hour.
  8. When cool, frost.
  9. Frosting
  10. Mix all ingredients until smooth.
  11. Frost cakes.
  12. *When you're baking, coconut flour is your best friend to improve the consistency of things. It's a very efficient thickener, a little goes a long way.