Carrot Cake

carrot cake

This carrot cake gets better and better with each hour!


Carrot Cake


  • 1 cup shredded carrot
  • 1/2 cup apple sauce (choose one with no added sugar)
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup honey


1. Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).
2. In a mixing bowl, whisk together carrot (grate the carrots in the largest setting of the grater), apple sauce, oil and vanilla extract and let sit at least 10 minutes.
3. In a separate bowl, stir together all remaining ingredients. Pour wet ingredients into dry, and mix together until well combined. Pour into the prepared pan, and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the cake comes out clean.
4. Leftovers can be refrigerated for 3-4 days!
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