Classic Carrot Cake or Cupcakes

For those that care, this festive cake is both dairy free and oil free!

NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 

1 C Mix weighs approx. 125g.

CAKE TIPS:

1. I like to sift the Bakery Mix when making cakes.

2. To bring eggs to room temperature quickly, set them in a glass of very warm water.

3. Melted coconut oil should be warm not hot when adding to a recipe.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.

7. Use room temperature ingredients for this recipe.

8. Double this recipe for 24-30 cupcakes or a large, double layer cake.

9. If using a glass pan, reduce temperature to 325°F and lengthen the bake time.

Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake

DRY INGREDIENTS

2 1/2 C MULTI-USE BAKERY MIX (312g)

1 1/2 C S'WEEET! Sweetener Blend (210g)) *see below for substitutions

4 t Baking Powder

4 t Cinnamon

1/2 t Sea Salt

1/4 t Allspice (optional)

WET INGREDIENTS

1/2 Can Coconut Milk (200g)

4 Eggs (200g)

1 T Lemon Juice (15g)

1 T Vanilla Extract (15g)

STIR-IN INGREDIENTS

1 C Grated Carrots (135g)

1/2 C Crushed Pineapple (120g) drained of liquid

1/2 C Shredded Coconut (40g)

1/2 C Raisins (70g)

1/2 C Chopped Pecans or Walnuts (50g)

DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

2. Sift the Bakery Mix into a large bowl.

3. Whisk in the sweetener, baking powder, salt and spices and set aside.

4. In another bowl, combine the coconut milk, eggs and vanilla.

6. Whisk the dry mixture in with the wet until well combined.

7. Stir in the rest of the ingredients.

8. Pour the batter into pans and bake as directed.

BAKE TIMES:

1 - 8" or 9" cake - 36-42 minutes

2 - 6" cakes - 32-38 minutes

12 cupcakes - 28-32 minutes

SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

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