I know I have teased you all long enough talking about my award winning carrot cake recipe. Well, I finally found the time to make my delicious recipe and get some great shots of it too. So what are you waiting for, get baking! I know you’re going to love it.
The story behind the carrot cake
I have been doing massage therapy for about 11 years now. I had a client who had this award winning recipe from the world fair of 1976. She makes this cake about 6 times a year for family and friends who always put in a request at the beginning of each year. I thought, well, if they were requesting it year after year, then I needed to try this cake out for myself too. So I decided to make it for thanksgiving that year and have my Mom’s partner give it a try. She LOVES carrot cake. It just so happened that another guest decided to make her a carrot cake too. We ended up having the battle of the carrot cakes, and it was definitely as amusing at it sounds. It was finally time for the taste test…insert drum roll here…and the winner was, the guest! WHAT? I couldn’t believe it. There was no way his cake was better than mine. I sat down and tasted both of the cakes and could’t believe it when I tried the other cake. His cake tasted like a spice cake, not a carrot cake. And I’m not kidding. As I sat there pondering why she would dub him the winner, I realized that she was really just being nice to her guest. How do I know this you ask? Well, she happened to tell me after everyone had gone home that my cake was definitely the true winner, and she wasn’t just saying that to make me feel better. I have made it for her several times since then in case you wanted to know.
My sob story!
You’re probably wondering if this recipe was paleo to begin with. Of course it wasn’t! And you can imagine my heart break when I realized I would not be able to enjoy this wonderful cake again once I started following a paleo lifestyle. I mean I could try and replicate it by mixing different gluten free flours, but I would most likely fail again and again. That was basically the case until a little paleo miracle came into my life, and by miracle I mean Otto’s Natural Cassava Flour. If you don’t know Otto’s Cassava flour, then you really should become acquainted with them. They will quickly become your paleo baking best friend! Cassava flour is made from the yucca root. It’s the only gluten free flour that can be subbed for regular flour almost 1:1. They literally brought my carrot cake back to life! The best thing about Otto’s Cassava Flour is that you literally cannot tell the difference between the paleo version and the regular version of this cake. It’s really that good!
So without further ado, and no more teasing…
Note: You will want to make the cream cheese frosting first so you can refrigerate it while you make the cake. This recipes will feed 8-10 people. I have cut the recipe in half and made a smaller cake which is what you see in the pictures here. To make a smaller cake, you will want to use two – 6 inch springform pans.
Kitchen Vixxen’s Award Winning Carrot Cake
- 1 Cup Avocado Oil
- 2 Cups Date Sugar (or another sugar of choice)
- 1 Tsp Cinnamon (I always use a little more)
- 1/4 Tsp Nutmeg (I always use a little more)
- 4 Eggs
- 1 Tsp Vanilla Extract
- 2 Cups Cassava Flour (Otto’s Natural Cassava Flour)
- 2 Tsp Baking Powder (Aluminum Free)
- 1 Tsp Salt
- 1 1/2 Tsp Baking Soda
- 8 oz Crushed Pineapple, drained
- 2 Cups Baby Carrots, grated
- 1 Cup Walnuts, chopped (optional)
- 1/2 Cup Raisins (optional)
KV Carrot Cake Directions
Note: This batter will be very thick. It is best to use a kitchen aid mixer when making this cake, but you could use a hand mixer too.
- Preheat your oven to 350 degrees.
- Grease two 9 inch cake rounds with butter and set aside.
- In a bowl, or KA Mixer, combine the avocado oil, sugar, cinnamon, nutmeg, eggs and vanilla. Mix thoroughly for about a minute to make sure the sugar dissolves into the mixture.
- In a separate bowl, mix together the cassava flour, baking powder, baking soda and salt. Once you have finished mixing the flour, slowly add it to the wet mixture and mix thoroughly. The batter will become very thick.
- Add the pineapple, walnuts and raisins and mix thoroughly.
- Pour the batter into the cake rounds and bake for approximately 35-50 minutes. You will need to test the cake periodically with a toothpick to make sure it is baked thoroughly.
- Once they have finished baking, place on a cooling rack and let it cool to room temp, or place in the fridge for cooling.
Kitchen Vixxen’s Cream Cheese Frosting
Note: This is your traditional cream cheese frosting. You will want to make this first and set in the fridge to cool while you make the cake.
- 4 Cups Powdered Sugar (I have also done it with 2 cups, it’s up to you.)
- 2 – 8 oz Packs of Cream Cheese
- 1 Stick of Unsalted Kerrygold Butter
- 4 Tsp Vanilla Extract
- 1/2 a Meyer Lemon for Juice (optional)
KV Cream Cheese Frosting Directions
- In a bowl combine all of your ingredients and mix thoroughly.
- Place the frosting in the fridge to cool and firm up.
Frosting your cake
When the cakes have finished cooling you will want to place the cakes face down so you have a nice, even flat surface to frost. Take the frosting out of the fridge and let it sit for about ten minutes so it will soften up and you will be able to spread the frosting easily. Don’t let it sit too long though, otherwise you will not be able to get a nice thick layer of frosting between the two cakes. When you have finished frosting the cakes make sure you place it back in the fridge before serving.