Ingredients
- 1 ½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ¼ cup coconut oil (melted)
- ½ cup unsweetened applesauce
- ½ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- ¼ cup milk of choice
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
Nutrition Facts
Per serving
Calories
170
Protein
4.0g
Carbs
24.0g
Fats
7.0g
Directions
INSTRUCTIONS:
1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, whisk together melted coconut oil, applesauce, maple syrup, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients, and mix until combined. Stir in the grated carrots, milk, and any optional add-ins (nuts or raisins).
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before adding frosting.
1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, whisk together melted coconut oil, applesauce, maple syrup, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients, and mix until combined. Stir in the grated carrots, milk, and any optional add-ins (nuts or raisins).
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before adding frosting.