Spiced Carrot Cake

This spiced Carrot Cake is the perfect addition to add to your upcoming holiday season feast without that usual feeling of guilt that all the sweets bring.

Our love for carrots is real. Raw, roasted, shredded…. we love them all but our favorite by far is when they are in cake. This Spiced Carrot Cake is great for when you want to treat yourself, but don’t want to be loaded down with all the sugar in a typical carrot cake recipe.

We used organic maple syrup and applesauce to replace the sugar, butter, and oil. You can tweak this recipe in a number of ways. If you like your cake to be more moist and fluffy, use coconut oil instead of applesauce. Since we make ours with applesauce the result is more of a carrot “loaf” than a traditional cake. To keep it on the healthy side we made a cinnamon glaze to go over the top instead of the typical heavy cream cheese icing.

Once you have your cake baked and glazed get your creative juices flowing and have fun decorating the top of your cake! You can use a variety of nuts or seeds depending on your personal preference. We went with pecans & pumpkin seeds for some fall festivity. 


2 1/2 cups of flour (Einkorn is great, but you can use regular as well)
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt (We use pink Himalayan sea salt)
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground nutmeg
1/4 tsp clove
3 eggs
1 cup organic maple syrup
1 cup unsweetened applesauce
2 tsp vanilla extract
3 cups grated carrots
1/2 cup chopped pecans (plus handful of whole pecans to put on top)

Cinnamon Glaze
1 1/4 cup powdered sugar
2 tbs milk (whole milk is best)
1/2 tsp cinnamon (add more to taste)

Preheat oven to 350*.
In a large bowl, whisk together dry ingredients: f
lour, baking soda + powder, cinnamon, ginger, nutmeg, clove, and salt. Set aside. In another bowl, whisk together remaining ingredients: eggs, syrup, applesauce, and vanilla extract. Make sure the “wet” ingredients are well combined. Mix together the wet & dry ingredients and gently stir until completely combined. Stir in grated carrots and chopped pecans – let batter rest for about 10 minutes why you prepare the glaze.

Stir together powdered sugar, milk and cinnamon until smooth.

Grease a cake pans (we used two 9” glass pie plates) with coconut oil and sprinkle flour over the top. Shake off excess flour – this will help the cake come right out of the pan

Bake for about 15 minutes and then check by piercing center with a toothpick. Because our cake pans were shallow it took about 25 minutes total to bake. Make sure you check regularly after 20 minutes to ensure your cake is not over-baked. Once toothpick comes out clean, remove cake from the oven and allow to cool. Once cool, spoon glaze over cake and decorate the top with your choice of nuts.



November 18, 2016
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