Carrot cake is one of my all time favourites and this one was an absolute hit in our house. The combination of the fluffy spiced sponge and the rich and the creamy frosting is everything.
11/2 c coconut sugar
1/2 c softened ghee
6 organic eggs
1 tsp vanilla extract
11/2 tbsp cinnamon
1/8 tsp nutmeg
1/2 c coconut flour
11/2 c oat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp ashwaghanda (optional)
1/4 tsp pink salt
3 c grated carrot
1/2 c toasted and chopped walnuts *
300g vanilla Coyo**
200g organic cream cheese
6 tbsp unrefined cane sugar
1 tsp vanilla extract
Preheat oven to 180c and grease three 8” springform cake pans.
Whisk the sugar and ghee with an electric mixer on high speed for a few minutes until creamed, then add the vanilla extract, then the eggs one by one while whisking and keep going for a couple minutes until thickened.
Sift the flours, spices, baking powder, baking soda and pink salt into a large bowl and combine then slowly fold the wet ingredients into the flour mix.
Finally fold the carrots and walnuts into the mixture until incorporated.
Divide the mix between the cake pans and put on the middle rack of the oven for 15-25 minutes (until the toothpick comes out clean)
Allow the cakes to cool in pans for 5-10 mins, then turn them out on a cooling rack to cook completely.
To make the frosting, mix the coconut yogurt, cream cheese, cane sugar and vanilla with an electric whisk and mix on high speed until combined. keep in the fridge until the cake has completely cooled and is ready to frost.
Cover the first layer with some frosting, then add the second layer, repeat, add the third layer and smooth the frosting on top and around the sides of the cake
* I recommend lightly toasting your walnuts to bring out the flavour, you can do this in the oven or on the stove (being careful they don't burn). If you're short on time you can skip this step.
** You can substitute Coyo for thick greek yogurt. If you're using a different brand of coconut yogurt, make sure it's thick, otherwise the frosting might be on the runny side.
The frosting is lower in sugar than your regular buttercream so you're welcome to add more sugar if you'd prefer.