Valleybrink Road | Recipes | Carrot Cake with Cinnamon Coconut Whipped Cream | Makes a 9inch cake.

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Carrot Cake with Cinnamon Coconut Whipped Cream
Steps
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Description

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!

Get Started
Step 1

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. 

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Step 2

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. 

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Step 3

Next, slowly mix in the dry ingredients. 

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Step 4

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. 

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Step 5

Let the cake cool completely. While it is cooling, make your Cinnamon Coconut Whipped Cream.

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Step 6

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.

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Step 7

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. 

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Step 8

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. 

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Step 9

Take it out of the fridge when you are ready to have a slice. Enjoy!

Done!
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Ingredients
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Makes a 9inch cake.

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup coconut sugar
  • 1 cup brown sugar
  • 1 cup avocado oil or other neutral oil of choice
  • 3 cups finely shredded carrots

 

Cinnamon Coconut Whipped Cream

  • 2 cans of coconut milk, refrigerated overnight
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut sugar
  • 1 teaspoon ground cinnamon