Carrot Cake Recipe with Coconut Sugar
A fall-inspired dessert recipe that uses coconut sugar instead of refined sugars, resulting in a lower glucose spike.
Ingredients
Directions
- 1
Preheat the oven to 350°F prepared 12 small bunt cake pans - I use silicone with a light olive oil spray
- 2
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 3
Mix wet ingredients: In a large bowl, whisk together the oil, coconut sugar, vanilla, and eggs until smooth and well combined.
- 4
Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- 5
Fold in carrots and pecans: Gently fold the grated carrots and chopped pecans into the batter.
- 6
Bake: Pour the batter into the prepared pans. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool: Gently drizzle cream cheese frosting over top and top with more finely chopped pecans.
- 8
Whisk together cream cheese, powdered sugar, vanilla, and milk until smooth and creamy! Add more milk if it’s too thick to drizzle!
