Sometimes I don't need a three-layer carrot cake with a commercially sweet frosting. If you're having guests over or going to a small dinner party, it's nice to bring a one pan carrot cake just enough for everyone to enjoy. All you need is one 8-inch pan. It's filled with goodies like shredded coconut, raisins, walnuts and topped with a not-too-sweet cream cheese frosting.
What You'll Need
2 c. AP flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. cardamom
3 eggs, room temperature
1 c. brown sugar
1 c. coconut oil, melted
1 tsp. vanilla paste
3 c. grated carrots
1/4 c. unsweetened coconut flakes
1/2 c. golden raisins
1 c. walnuts, chopped finely
1 tsp. coconut oil (for your pan)
The Steps
Preheat the oven to 350 degrees F.
Apply coconut oil to the 8-inch baking pan prior to placing the parchment paper inside. If you don't have coconut oil, any baking spray will do. Set aside.
In a medium bowl, sift the dry ingredients: AP flour, salt, baking powder, baking soda, ground ginger, cinnamon and cardamom. Set aside your dry ingredients.
Place the golden raisins in a small bowl and cover with boiling water. Set aside.
In a medium bowl, whisk the brown sugar and eggs for about 3 minutes. The batter will be lighter and fluffy in appearance.
Add the melted coconut oil slowly to the batter while mixing. Set the batter aside while you prepare the carrots.
Peel and shred your carrot. Give them an extra squeeze in your hands to remove any excess water before adding it to the batter.
Cut the walnuts into small pieces and add them to the batter.
Add the raisins to the batter; be sure to give them a squeeze to remove any excess water.
Add in the shredded coconut and vanilla paste. Mix to incorporate.
Add in the dry ingredients in two batches. Mix with spatula until you can't see the flour in the batter.
Pour the batter inside your 8-inch pan lined with parchment paper.
Use a spoon or off-set spatula to flatten the top of the cake.
Bake for 30-40 minutes or until a toothpick comes out clean in the middle of the cake.
Let the cake cool before applying the frosting.
Not-Too-Sweet Cream Cheese Frosting
What You'll Need
8 oz. cream cheese, room temperature
1/4 c. unsalted butter, room temperature
1/4 c. milk
2 tbsp. powdered sugar
1/4 tsp. vanilla extract
Pinch of kosher salt
Add the room temperature cream cheese and butter into a large bowl to whisk. Whisk until color becomes lighter in color and texture.
Add in the milk, powdered sugar, vanilla extract and kosher salt. Whisk to incorporate.
At this point, you can decorate accordingly with what you have in your pantry. I used the carrot ribbons to make rosettes and topped the cake with golden raisins, shredded coconut and goji berries.
