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You guys!!!! Stop everything and make this cake. It is insanely delicious and, while it is still dessert, is made with lots of wholesome ingredients and will definitely make your sweet tooth very happy. If you don't have a cake pan, you can also pour the batter into a muffin tin and make Carrot Cake muffins to have for breakfast. Yum!
Preheat the oven to 350. Grease a 9inch springform cake pan with oil and dust it with flour. Set it aside. Next, sift together the whole wheat flour, baking powder, baking soda, and cinnamon in a medium bowl. Set aside.
In the bowl of an electric stand mixer, beat the eggs, almond milk, vanilla, coconut sugar, and brown sugar until smooth. Slowly beat in the oil.
Next, slowly mix in the dry ingredients.
Finally, add in the three cups of finely shredded carrot and stir to combine. Pour the batter into the prepared cake pan and place in the oven. Cook for 60 minutes or until a knife comes out of the center of the cake clean.
Let the cake cool completely. While it is cooling, make your Cinnamon Coconut Whipped Cream.
The coconut milk should have separated into two layers. Carefully, scoop the hard white layer on the top into a mixing bowl of an electric stand mixer. Set the other part aside for a later use or discard. Next, add the coconut sugar, vanilla extract, and cinnamon.
Blend together in a standing mixer on medium high until smooth and creamy. If the cake is cooled completely, spread the Cinnamon Coconut Whipped Cream on top of the cake in an even layer.
Enjoy a slice right away or place the cake in the fridge so the whipped cream can harden a bit. This will make it's consistency more like a frosting.
Makes a 9inch cake.
Cinnamon Coconut Whipped Cream