My first son’s birthday is two days before Halloween. Late October in our home is a parade of family, friends, and festivities. I’ve made this carrot cake every year for the past six and it’s evolved along with me: getting healthier each year. The original carrot cake recipe was from a friend who was a pastry chef at Weebies in Bozeman, Montana. Over the years it’s changed into a healthier version of itself without sugar or gluten.
The thing that makes this recipe sing is the carrots. I find organic carrots to be far tastier than regular ones. A combination of organic honey and organic powdered stevia works well to sweeten the batter. I love working with almond flour and a gluten-free flour blend too.
Also, I opt for healthy coconut oil because I can’t get enough that wonderfully healthy fat, so this carrot cake has a slight coconut flavor.
You can make this carrot cake as a two layer cake or as cupcakes – it yields between 28 and 32. The cake turns out pretty sweet, so I like the frosting tangy and not-too-sweet to balance everything out. An easy way to decorate carrot cupcakes is with a soft pyramid of cream cheese frosting and two eyeballs.
If you want a three-layer cake or more cupcakes, make 1.5 times the recipe for cake and frosting.