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.
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)
- 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)*
- Heat oven to 300°.
- In the bowl of a mixer beat together sugar and oil.
- Add eggs one at a time, beating after each addition.
- 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.
- Gently stir in carrots and walnuts.
- Divide batter between 2 greased loaf pans.
- Bake for about 1 hour.
- When cool, frost.
- Mix all ingredients until smooth.
- Frost cakes.
- *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.