This carrot cake is not only for Easter. It's perfect for any occasion you'd need a cake for. Super moist and juicy.
Preheat the oven to 180℃. Grease a baking pan / springform (⌀ 20cm / 8 inch).
Take a large bowl and add flour, coconut blossom sugar, baking powder, baking soda, cinnamon and salt. Mix with a large spoon.
In a small saucepan gently melt the coconut oil at low heat. Once it turned liquid, add to the flour mixture along with apple cider vinegar.
Chop the pecan nuts or pulse in a food processor.
Grate the carrots and add to the bowl along with the nuts. Fold in with a large spoon and let sit for about 10 minutes for the carrots to release some of their water. Then mix again shortly.
Transfer to your baking pan and bake for about 35 minutes.
Take out of the oven and let cool down.
In a bowl mix the cream cheese, powdered sugar and lemon juice.
Take a large knife and cut the cake horizontally. Fill with cream cheese, put back together and top with another layer of cream cheese (see pictures).
You can also turn this recipe into muffins by just taking half the recipe and only bake them for about 12 minutes 🙂
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂