Carrot Cake [The Garden Spice Remix]

Moist, spiced carrot cake packed with warm flavors and tender texture. This is the cake that proves vegetables can make dessert absolutely delicious.

Makes

Serves 8-10

Total Time

1 hr 35 min (21 min prep)

Ingredients

Dry Ingredients:
2 cups (240g) cassava flour
2 tsp (8g) cinnamon
1 tsp (4g) baking soda
1/2 tsp (2g) nutmeg
1/2 tsp (3g) salt

Wet Ingredients:
1 cup (192g) coconut sugar
1/2 cup (120ml) coconut oil, melted
3 large eggs (pasture-raised preferred)
1/2 cup (120g) unsweetened applesauce
1/4 cup (60ml) raw honey
1 tsp (5ml) vanilla extract

Mix-ins:
2 cups (220g) grated carrots
1/2 cup (60g) chopped walnuts (optional)

Make it Good For The Gut (Optional)

Replace 1/4 cup applesauce with plain Greek yogurt for probiotics and extra moisture. Add 1 tablespoon ground flaxseed for omega-3 fatty acids and fiber. Include 1 teaspoon fresh grated ginger for digestive benefits and warming spice. Use fermented vanilla extract if available for additional probiotics.

Remix Options

Flour Alternatives: Use oat flour (1 3/4 cups) for nuttier flavor or almond flour (2 1/2 cups) for protein boost. Sweetener Swaps: Replace honey with pure maple syrup or coconut nectar for different flavor profiles. Spice Variations: Add 1/4 teaspoon cardamom and 1/8 teaspoon cloves for warming complexity. Fruit Additions: Include 1/2 cup raisins, chopped dates, or dried cranberries for natural sweetness. Nut Options: Try chopped pecans, almonds, or sunflower seeds instead of walnuts. Texture Boost: Add 1/4 cup unsweetened coconut flakes for tropical twist and extra moisture.

Good To Know

Carrot Preparation: Use the fine side of a box grater for carrots – this creates the perfect texture that integrates well without creating chunks. Moisture Balance: Cassava flour creates tender crumb while applesauce and honey provide natural moisture without excess oil. Spice Ratios: The cinnamon-nutmeg combination delivers classic carrot cake flavor without overwhelming the natural carrot sweetness. Mixing Technique: Don’t overmix once flour is added – gentle folding preserves the light, tender texture. Doneness Test: Toothpick should come out with just a few moist crumbs for perfect texture. Storage Tips: Keeps covered at room temperature 3 days or refrigerated up to 1 week – flavors actually improve overnight. Frosting Pairing: Pairs perfectly with cream cheese frosting or simple dusting of powdered coconut sugar.

steps

Prep:

Preheat oven to 350F (177C). Grease 9×13 inch baking pan or line with parchment paper for easy removal.

Combine:

In large bowl, whisk together cassava flour, cinnamon, baking soda, nutmeg, and salt until evenly distributed.

Mix:

In separate bowl, beat together melted coconut oil, coconut sugar, honey, eggs, applesauce, and vanilla extract until smooth and well combined.

Fold:

Gently fold wet ingredients into dry ingredients until just combined. Stir in grated carrots and chopped walnuts if using – don’t overmix.

Bake:

Pour batter into prepared pan and spread evenly. Bake 35-40 minutes until toothpick inserted in center comes out with just a few moist crumbs.

Cool:

Cool completely in pan before frosting or cutting. This allows the flavors to meld and ensures clean slices. Store covered up to 4 days.