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healthy carrot cake with fresh milled flour, pineapple, and coconut

Healthy Carrot Cake with Fresh Milled Flour

Full of delicious extras like walnuts, pineapple, candied ginger, and coconut, this delicious whole grain carrot cake has such a wonderful medley of flavors. Topped with cream cheese frosting.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 people

Equipment

  • Kitchen Aid Mixer
  • 9x13 Baking Pan
  • Grater
  • Parchment Paper optional

Ingredients
  

Wet Ingredients

  • 4 whole eggs
  • 1/4 cup maple syrup
  • 1 cup coconut oil melted
  • 1/2 cup rapadura or coconut sugar
  • 2/3 cup milk
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • 1.5 tsp vanilla

Dry Ingredients

  • 2 cups fresh milled soft white wheat (or hard white) 264g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp salt

All the Good Stuff

  • 2 cups carrot grated
  • 1 cup walnuts chopped
  • 1 8oz can crushed pineapple with no added sugar note this is a smaller size can
  • 1/2 cup fine unsweetened dried coconut
  • 1/4 cup candied ginger finely chopped
  • 1 cup raisins

Cream Cheese Frosting Ingredients

  • 12 oz cream cheese softened
  • 3 tbsp butter softened
  • 1/4 cup maple syrup
  • 1/2 cup powdered sugar optional
  • 1 tsp coconut flavoring optional, but so good!
  • 1 tsp vanilla if you don't have coconut flavoring

Instructions
 

How to Make the Cake:

  • Preheat oven to 350 degrees F (180 degrees Celsius). Line a 9x13 baking dish with parchment paper, and lightly oil or butter it. Set aside.
  • To the bowl of a stand mixer, add the wet ingredients: 4 eggs, rapadura (or coconut sugar), maple syrup, milk, coconut oil, lemon juice, lemon zest, and vanilla.
  • Using the whisk attachment, whisk on medium speed for a couple of minutes until thoroughly combined.
  • In a separate bowl, combine the dry ingredients: fresh milled flour, baking powder, baking soda, ground ginger, cinnamon, cardamom, and salt. Stir to combine.
  • Add the dry ingredients to the wet and stir on low speed until just combined.
  • Next, add all the good stuff into the bowl: grated carrots, unsweetened dried coconut, chopped walnuts, crushed pineapple, candied ginger, and raisins.
  • Using a spatula or the mixer on very low (stir) setting, mix until just combined.
  • Using a spatula, scoop out the batter and spread it into the prepared pan, smoothing it out evenly across the top.
  • Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and set on a wire rack to cool completely.

Steps to make the cream cheese frosting:

  • To the bowl of a stand mixer, add 12 oz cream cheese (softened), 1/4 cup maple syrup, 3 tbsp butter (softened), and coconut flavoring (or vanilla).
  • Using the whisk attachment, beat the mixture until creamy, about 2-4 minutes. If desired, add the powdered sugar and beat for a couple more minutes.
  • Spread the frosting evenly across the cake with a rubber spatula or knife. If desired, sprinkle the top evenly with cinnamon or cardamom.
  • Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, slice the cake evenly into 12 (or your desired number) slices.
  • Enjoy!