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Carrot Cake

Carrot Cake

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degree-icon Easy
time-icon 15 min
time-icon 35-40 min
time-icon N/A
time-icon 12 slices
time-icon 1 slice
degree-icon Easy
time-icon 15 min
oven-icon 35-40 min
snow-icon N/A
plate-icon 12 slices
dish-icon 1 slice

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Ingredients

Cake
  • ½ cup Magical Coconut Oil
  • 2 ¼ cup All-Purpose flour
  • 3 teaspoons Baking powder
  • 1 teaspoons Baking soda
  • 3 tablespoons Cinnamon
  • ½ teaspoon Clove
  • 1 teaspoon Cardamom
  • 1 teaspoon Salt
  • 1 cup Almond milk
  • 2 teaspoons vanilla
  • 1 cup Organic cane sugar
  • 1 ½ teaspoon Apple cider vinegar
  • 2 cups Grated carrots
Frosting
  • 80z cream cheese
  • ½ cup MagicalButter, softened
  • 2 cups Powdered sugar
  • 1 teaspoon vanilla
  • 1 ½ teaspoons lemon juice

How To

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Cake
  • Preheat oven to 350°F
  • Mix dry ingredients together in a bowl and set aside.
  • In a separate bowl mix milk, sugar, coconut oil, vanilla, almond milk and apple cider vinegar.
  • Mix in dry ingredients in small batches until fully incorporated.
  • Fold in carrots.
  • Transfer to bundt pan or similar cake pan, then bake for 40 min.
  • Remove from oven and let cool for 30 min.
  • Frost and enjoy!
Frosting
  • In a large bowl or stand mixer, mix together all the frosting ingredients.
  • Tip! You can add a splash of almond milk to the frosting if you like yours a little looser.